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SHREDDED WHEAT 
DISHES 

SOME PRACTICAL AND ECONOMICAL RECIPES 

FOR MAKING SHREDDED WHEAT DISHES 

IN COMBINATION WITH FRESH OR 

PRESERVED FRUITS, CREAMED 

MEATS OR VEGETABLES 

TOGETHER WITH A TREATISE ON 

THE FOOD PROBLEM 

AND ITS RELATION TO HEALTH AND 

HAPPINESS, WITH A DESCRIPTION 

OF THE FINEST, CLEANEST, 

MOST HYGIENIC FOOD 

FACTORY IN THE 

WORLD 



COPYRIGHT 1910 

THE SHREDDED WHEAT COMPANY 

NIAGARA FALLS, N. Y. 

THE CANADIAN SHREDDED WHEAT CO., Ltd. 

NIAGARA FALLS. ONT. 



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\ ^ Cjt Some Interesting Facts About 

The World's Finest Food Factory 

Niagara Falls, New York 

Location. On Buffalo Avenue, in the finest residence sec- 
tion of Niagara Falls, far away from the smoke of factory or rail- 
road ; occupies ten acres, or one entire block, with a frontage of 
900 feet on the upper Niagara River. 

Buildings. Main building 463 feet long and 66 feet wide ; 
four connecting portions; united structure covers an area of 
55,653 sq. feet, or a total of 4,500,000 cubic feet; the building has 
a floor space of about 5>^ acres, and is finished in white enamel 
and hard wood. 

Use. The main building is devoted to the manufacture of 
Shredded Whole Wheat Biscuit and Triscuit; the center section 
contains administration and educational features; the grand en- 
trance hall or foyer for visitors; the general offices of the Company; 
the lecture hall or auditorium, seating over 1,000, for entertain- 
ments, lectures and conventions; the girls* dining room on the 
fifth floor, overlooking the river, where the noonday meal is 
served free; the roof garden or observatory; and comfortably 
furnished "Rest Rooms" for men and women employees. 

Interesting Details. 

3,000 tons of steel. 844 windows. 

4,000,000 brick. 1,000,000 feet flooring. 

30,000 lights of glass. 300 miles electric wire. 

10 tons of putty. $100,000.00 in marble and 
35 tons of paint. mosaic toilet and bath 

200 tons of marble. rooms for emploj^ees. 

Total cost, building, equipment, $2,000,000.00. 

Open free to visitors every day in the year except Sundays. 

Guides furnished free. 



Ten Reasons 

Why Shredded Wheat Should Be in Every Home 

1. It is the purest, cleanest, most nutritious cereal food made. 

2. It is ready-cooked and ready to serve, requiring only a slight 
warming in the oven to restore crispness. 

3. It is the only "breakfast food" made in Biscuit form, making 
it adaptable to all sorts of combinations with fruits, creamed 
meats or creamed vegetables. 

4. It is economical. For breakfast the Biscuit is most palatable 
with hot milk. It requires no sugar. 

5. It keeps better than any other cereal. It does not deterior- 
ate. The Biscuit is just as good a year after it is made as on 
the day it is made. 

6. It is not "treated" or "flavored" with anything — simply the 
whole wheat, steam-cooked and drawn into fine, porous 
shreds — nothing added, nothing taken away. 

7. It is good for any meal, for any day, in any season, in any 
climate. 

8. The shredding process makes it the most easily digested of 
all cereal foods. 

9. The shredded or filamented nature of the product gives it 
greater culinary utility than any other wheat food. With it 
a complete, nourishing meal can be prepared "in a jiffy." 

10. Its daily use keeps the stomach sweet and clean and the 
bowels in a healthy and active condition. 



Shredded Wheat Dishes 

To give variety to the daily meals and at the same time make 
them nourishing, wholesome and appetizing is the problem that 
puzzles housekeepers as well as hotel and restaurant stewards and 
chefs. The problem is easily solved where the housewife or chef 
knows Shredded Wheat and its many culinary uses. 

Of course Shredded Wheat Biscuit is more widely used as a 
"breakfast food'* with milk or cream. As a "breakfast food" 
it now stands at the top of the list, so far as annual sales are 
concerned. It is the most popular of all cereal breakfast foods 
because of its uniform cleanliness, purity and acknowledged nut- 
ritive value. It is now recognized in this country and Europe as 
a staple breadstuff, being much superior to ordinary breadstuffs 
because it contains all the nutritive, body-building elements in the 
whole wheat grain made digestible by steam cooking, shredding 
and baking. Its "little loaf" form and its porous shreds make 
possible an almost endless variety of delicious and nourishing 
combinations with fresh or preserved fruits, creamed meats or 
creamed vegetables. Before describing any of these Shredded 
Wheat dishes, however, it is interesting and instructive to consider 
"the Vital Question" that concerns health, happiness and long life. 

The Vital Question 

What is the Vital Question? Many answers will come 
quickly to the minds of those who attempt to answer this question, 
each depending upon the individual viewpoint and all differing 
as widely as human experience and human judgment. We are apt 
to refer to this and that question as a "vital question" because it 
looms large in our personal experience and seems to be the most 
important of all the questions that command our serious thought 
and attention. 



As a matter of fact, however, the only question that may be 
said to be a ** vital '* one is the one that in some manner relates to 
the problem of sustaining life in a living organism. The vital or- 
gans in the human body are those that are necessary to life. 

Life is maintained through the oxygen we breathe into our 
lungs and through the food digested in our stomachs and intestines. 
The human body is so constructed that its cellular tissues must be 
built up out of the elements that are contained in the food we eat, 
and it is the maintenance of this constructive process in a healthy 
and normal condition which gives strength and power to the 
human family. 

It is very plain, then, that the selection of proper food for the 
complete and perfect nourishment of the human body is the one 
great vital question which overshadows all other questions. It may 
be setded, then, as a fundamental fact, that the Vital Question, so 
far as the human body is concerned, is a question of nutridon. 

Digging Their Graves with Their Teeth 

The Chinese have a proverb that " most men dig their graves 
with their teeth." This is rather a sweeping statement, but it 
covers in a few words the whole question of proper selection of 
food, and the dietetic errors that lay the foundation of dyspepsia, 
uric acid diseases, and other ailments that result in a breaking 
down of the human body. Ignorance of the food requirements 
of the human body, of the elements that are necessary to build 
the human structure, to supply heat and power, and to repair the 
waste that is constantly going on, causes most of the suffering that 
flesh is heir to. 

Making Work for the Doctors 

It is this ignorance and indifference which creates the de- 
mand for drugs and makes work for the doctors. The effort of 
the dyspeptic or the man with jaded, worn-out nerves to whip 



nature into line by tiie use of dru^s and stimulants is a pitiful com- 
mentary upon modern education and the dessemination of popu- 
lar intelligence. Most men are too deeply engrossed in business, 
too deeply immersed in the strenuous race for money, to give any 
thought to the most important question of their lives, which is the 
problem of the proper selection of food. It is only when the 
shadows lengthen and they begin to reach the evening of life that 
they become aroused as to the importance of taking into their 
stomachs the food elements that tend to build, in nature's way, 
the well-balanced body, capable of meeting all requirements of the 
particular vocation which they have chosen to follow. Indeed, 
many thousands give no thought to this question until it is too late. 
The "Vital Question" receives no attention from them until the 
bodily functions have been impaired beyond all hope of restoration. 

The Whole Wheat — The Most Perfect Food 
Given to Man 

Recognizing all these facts and realizing that the food ques- 
tion, after all, is the Vital Question, the next question that presents 
itself to the thoughtful man or woman is, "What is the most per- 
fect food that will supply, in natural proportion, all the material 
that is needed for the building of the perfect human body, and for 
supplying the power that is needed for the accomplishment of life's 
tasks?" The history of the human race and the experiences of 
mankind for thousands of years, combined with the best thought 
of the ripest minds who have studied the subject, furnish the 
answer to this question. They affirm the now generally accepted fact 
that whole wheat is the most perfect food given to man. The 
whole of the wheat (referred to in Bible translations as "corn") 
was eaten by the Jews for more than five thousand years before the 
Christian era, and the genius of man in all the years of the Chris- 
tian era has never improved upon the wheat berry as the best bal- 
anced and most nutritious of all foods. 



It contains all the elements found in the human body, and, 
curiously enough, we find that these elements are in almost exactly 
the same proportion as in the human body. These elements are 
oxygen, hydrogen, phosphorus, carbon, calcium, sodium, potas- 
sium, magnesium, sulphur, chlorine, flourine, silicon and iron. 
All these are absolutely necessary to repair the bodily waste and 
wear of our mental and physical forces. 

A food that does not contain these elements in the same 
proportion as they are found in the human body cannot be 
called a perfect or well-balanced food for human beings. All 
the various meats, for instance, are classed as nitrogenous foods, 
being entirely digested in the stomach. An exclusive meat 
diet tends to the building of muscular tissue and imposes an 
excessive burden u: on liver and kidneys. Potatoes and the 
purely starchy foods are classed as carbonaceous, or "heat 
making,** foods. An exclusive diet of potatoes, turnips or other 
starchy foods produces an excess of fat, while contributing nothing 
to the making of muscle, brain or bone. Each of these foods 
is characterized as an "unbalanced ration" and must be eaten 
along with other foods in order to completely and perfecdy 
nourish the human body. 

In the whole wheat, however, we find all these food elements 
for the making of fat, muscle, bone and brain in proper proportions 
for building the perfectly balanced and perfectly poised human 
body. 

The Structure of the Whole Wheat Berry 

To appreciate the wonderful adaptability of the whole wheat 
kernel to the perfect nourishment of the human body, one only 
needs to examine its structure. An examination of the layers of 
which it is composed will leave no room for doubt that this is the 
one universal food intended for the inhabitants of all climes, in all 
seasons, furnishing within each berry everything that is needed for 



the making of bone, brain, flesh and muscular tissue. Let us ex- 
amine the layers of this, nature ^s most wonderful ^ift to man. 





C D E F G H I 



"A** is the whole wheat kernel. "B" represents a cross 
section of the kernel, showing the structural arrangement of the 
various layers. The outside line, " C," is the first bran coat which 
does not furnish nutriment to any part of the body, but which is 
necessary to give bulk to the food, and which performs the im- 
portant function of stimulating " bowel exercise," called by the 
physicians "peristalsis.'* "D" and "E" are layers which contain 
the fixed phosphates and other mineral matter which furnish the 
materials for the making of bones, teeth, and muscular tissue. ** F" 
and **G'* are seed coats supplying diastase, which helps to convert 
starchy food into sugar, and is a natural aid to digestion. "H" is 
a layer of gluten cells, the nitrogenous part of the wheat, supplying 
in more digestible form than meat the same elements we get from 
meat foods and which build up and repair the muscles and 
tissues. ** I " is a layer composed of starch grains and albuminoid 
cells, which give heat and energy to the body. This starch con- 
stitutes the greater part of the w^heat kernel, and is the part from 
which white flour is made. "J" is the germ or center of the ker- 
nel which contains the soluble phosphates and other mineral 
matter from which man's brain and nerves derive nutriment. 

Making the Whole Wheat Digestible 

Granting that the whole wheat contains all the material that 
is needed to sustain life and to build the perfect, well-balanced 



human body, and therefore is the best food ever given by nature 
to man, this question arises: In what form shall the whole wheat 
grain be prepared for the human stomach in such a way that all 
its strength -giving, body-building elements shall be perfectly 
digested and assimilated ? How shall we prepare the whole wheat 
grain so that the stomach may take up its vitalizing elements and 
convert them into healthy tissue with the least tax upon the digest- 
ive organs? It is not what we eat, but what we digest that builds 
healthy bone and tissue. The most distressing ailments to which 
human flesh is heir and those which are most often attended with 
fatal consequences come from eating day after day great quantities 
of food that are not assimilated by the stomach, but which must be 
eliminated in an undigested form, sapping the energy of the 
human system. 

Making Food Out of the Whole Wheat 

For thousands of years the various races of men have been 
making various kinds of flour out of wheat. These flours have 
different nutritive values according to the process employed in 
their manufacture and according to the portions of the wheat that 
have been utilized. None of these flours is as rich in vitalizing, 
tissue -building elements as the flour which was made in the olden 
times when the white flour miller used stones for grinding wheat 
and coarse bolting cloths. In whole wheat flour we have nearly 
all the nutritive elements found in the whole wheat berry, but 
these elements are not rendered digestible by steam -cooking 
before being made into bread and baked. In making bread out of 
these wheat flours the flour is mixed with water, forming a dough 
which is "raised" and expanded by the action of carbonic acid gas 
which is the product of fermentation caused by yeast being intro- 
duced into the mixture. It is then shoved into the oven and 
baked. As a matter of fact, however, the outside of this mixture, 
commonly called the crust, is the only portion of the loaf that is 

10 



nutritious and easily digested. The inside portion is difficult to 
assimilate for the reason that the digestive juices do not get at 
every particle of it as they do in Shredded Wheat. Being filled 
with carbonic acid gas, it causes fermentation in weak stomachs, 
and the starchy portion of it is not easily digested in the intestines. 
Children fed entirely upon bread made by this process are apt to 
have defective teeth, poor brain and unhealthy tissue unless this 
diet is supplemented by other foods which supply the needed 
elements for building the perfect body. 

The Real Vital Question Is Answered 

Accepting the verdict of science, that modern white flour is an 
impoverished food, in the making of which the rich phosphates 
and nitrates of the whole wheat are partly discarded, the question 
again arises, how shall the whole wheat be prepared so as to give 
to the human stomach in digestible form all these elements that 
were manifestly intended by nature to be the one perfect, complete 
food for man ? This, the real Vital Question, is answered in the 
manufacture of Shredded Whole Wheat, the cleanest, purest, and 
most nutritious cereal food in the world, made in the cleanest, 
finest, and most hygienic food factory in the world — a food that 
is eaten in millions of homes in every clime under the sun, which 
has outlived all other cereal foods, and has finally become as 
staple as granulated sugar. 

What Is Shredded Whole Wheat? 

What is Shredded Whole Wheat ? It is the whole wheat, 
cleaned, steam -cooked, drawn out into fine, porous shreds, 
formed into Biscuit and Triscuit and baked in great ovens. Why 
is the cooked wheat drawn into shreds before baking ? Of course, 
there is a reason for it. It is one thing to supply all these elements 
in the proportions needed by the human body and quite another 

11 



thin^ to prepare them in such a form that they may be easily and 
quickly appropriated by the most delicate stomach. There are 
many ways of preparing wheat foods, but the shredding process is 
conceded by the best physicians and scientists to be the best pro- 
cess ever discovered for thoroughly mixing all the parts of the 
whole wheat kernel and presenting them to the stomach in their 
most digestible form. The filmy shreds are not only very porous, 
quickly absorbing the saliva and gastric juices of the stomach, but 
they expose a great surface to the action of the digestive fluids, 
making them easily assimilated. There are wheat foods and wheat 
foods, some ground and some flaked, some "treated" with one 
thing and some ** flavored" with another, but there is only one 
pure Shredded Wheat food. It is made in the cleanest industrial 
building in the world at Niagara Falls, N. Y., and all the Shredded 
Wheat sold in Canada and in foreign countries is made in the 
Company's Canadian plant at Niagara Falls, Ont., of the choicest 
Canadian wheat, by the same process and machinery that are 
used in the home plant at Niagara Falls, N. Y. 

For the manufacture of Shredded Wheat Biscuit and Triscuit, 
The Shredded Wheat Company buys the best selected white 
wheat that grows, and before it is cooked and shredded it passes 
through twenty -two cleaning machines, which remove all dust, 
dirt, wild oats, mustard seed, cockle, chess, straw, and other 
foreign substances, as v/ell as broken and defective grains of 
wheat. It is then steam -cooked for thirty -five minutes in steel 
cylinders, a process that breaks up the starch granules in the cen- 
ter of the wheat, rendering them soluble and digestible. The 
outer coat of the wheat berry is unbroken and none of the nutri- 
tive elements of the wheat is lost in the process of cooking. 
Shredded Wheat is not ** treated " or "flavored" with anything. 
It is the whole wheat, cleaned, cooked, and shredded — nothing 
added, nothing taken away. 

12 



Making Shredded Whole Wheat Biscuit 

The swollen, softened kernels are then slowly fed into a drying 
or**conditioning'* machine, which removes the excess of moisture 
which remains after the cooking process and which must be 
eliminated before the wheat is ready for the shredding machines. 
This is a most ingenious piece of mechanism, consisting of a large 
iron cylinder, extending perpendicularly through two floors of the 
building, inside of which is a perforated iron cylinder. The 
cooked wheat enters at the top and slowly works its way down 
between the two cylinders while air, at a proper temperature, is 
forced through the inner cylinder, through the slow-descending 
wheat, and out through openings in the outer cylinder which re- 
semble the lattice-work of a window shutter. The wheat is then 
fed into the hoppers of the great shredding machines, each eighty- 
eight feet long and consisting of thirty -six pairs of corrugated 
rollers. The wheat kernels are caught between these rollers and 
drawn out into line, porous shreds, which drop upon an endless 
chain, laying layer upon layer, until the thickness of the biscuit is 
formed, when the long band of white filaments is brought to a 
cutting device which separates them into oblong cakes, and drops 
them into a pan holding forty- eight biscuits. 

The pan of biscuits is then placed in the arms of a large drum, 
shaped like a Ferris wheel, which revolves in an immense oven 
until the biscuits are baked. They are then passed through a sec- 
ond oven, which thoroughly dries the interior of the biscuit, 
completing the baking process. The biscuits are then conveyed in 
large pan -racks to packing tables, where they are placed in cartons, 
and then, in turn, are placed on an endless belt which carries them 
to a machine, a marvel of ingenuity, almost human in its oper- 
ation. This machine turns back the flaps of the carton, glues them, 
pastes a strip of paper over the joint and delivers the package 
sealed, ready for packing in wooden cases. 

13 



The Only Breakfast Food in Biscuit Form 

Ri^ht here it is well to emphasize the difference between 
Shredded Wheat Biscuit and other cereal breakfast foods. There 
is no ** substitute " for Shredded Wheat Biscuit. It stands unique 
among breakfast foods not only because of its shredded or fila- 
mented character, but because of the fact that it is made in biscuit 
form. The ** little loaves'* are of such a size and form as to make 
them adaptable to all sorts of combinations with fresh or preserved 
fruits or creamed meats or creamed vegetables. In the case of 
fruits the porous shreds readily absorb and neutralize the fruit 
acids, holding their natural flavor and adding much to their whole- 
someness and palatability. In the strawberry season many thou- 
sands of persons who cannot eat this luscious berry fresh from the 
vines without much stomach distress are enabled to fully enjoy 
them in combination with Shredded Wheat Biscuit and cream. 
The same is true of other acid fruits, whether raw or preserved. 
Its uses are by no means conj&ned to acid fruits, however, as the Bis- 
cuits are equally nutritious and delicious in combination with sliced 
bananas and other non-acid fruits. "The unexpected guest" need 
bring no terrors to the housekeeper in the home where a supply 
of Shredded Wheat Biscuit is always kept on hand, for with these 
Biscuits a tempting, appetizing and nourishing meal may be pre- 
pared "in a jiffy" by combining them with some kind of fresh or 
preserved fruits, or with creamed meats or vegetables, or by simply 
serving the Biscuit (heated in oven) with milk or cream. These 
delicious combinations are not possible with any other cereal 
breakfast food. 

Shredded Wheat Biscuit for Breakfast 

This Biscuit form in which Shredded Wheat is made not only 
enables the housewife to give great variety to the daily dietary of 
the average home by making many delicious combinations 
with fruit, creamed meats or creamed vegetables, but also permits 

14 



of a great variety of breakfast dishes. Shredded Wheat can be 
served in so many different ways for breakfast that it is an easy 
matter to please all sorts of people who have all sorts of tastes and 
notions regarding a "breakfast cereal." Most people who eat 
Shredded Wheat for breakfast simply heat the Biscuit in the oven 
to restore crispness and then pour hot milk over it, adding a litde 
cream and a dash of salt. Or, it may be eaten in this way : dip 
the Biscuit quickly in milk, drain, and then add cream. Or, dip 
the Biscuit in milk, drain, and fry in butter, after which it may be 
served with a little cream. If you don't like milk or cream, dip 
the Biscuit quickly in hot salt water and place a chunk of butter on 
it, allowing the butter to melt into the shreds. The Biscuit is also 
delicious when split and heated in oven and eaten with butter the 
same as any toast. 

Making Triscuit, the Shredded Wheat Wafer 

The process of making Triscuit, the shredded wheat wafer, 
is even more wonderful. Triscuit is Shredded Whole Wheat com- 
pressed into a cracker or wafer, and cooked by electricity in a 
specially-devised machine, so interesting and wonderful in its 
operations that it has attracted the attention of electricians from all 
over the world. It consists of a series of moving "waffle-irons" 
which serve to compress and indent the wafer while the electric 
current suppHed to each "waffle-iron" cooks it. 

Triscuit, the Shredded Wheat Wafer, takes the place of the 
white flour cracker, and as a toast is used as a substitute for white 
flour bread with butter, cheese or marmalades. It is an ideal food 
for flat- dwellers, light housekeepers, campers, for picnics, for ex- 
cursions on land or on sea. It is the favorite food of hunters, 
fishermen, and other sportsmen, being easily carried and containing 
the greatest amount of nutriment in smallest bulk. Triscuit toast 
is served on nearly every ship that sails the seas. It is eaten in 
tropical climes and in all countries where the climate makes meats 
and other heavy nitrogenous foods unhealthful and undesirable. 

15 



Triscuit is delicious for luncheon as a toast with butter, cheese, 
marmalades or beverages. It is the best of all wafers for chafing- 
dish cookery or for making rarebits. 

Both the Biscuit and Triscuit should be heated in oven or on 
toaster to restore crispness and flavor. 

Where Shredded Wheat Is Made 

One might as well visit Rome without seeing St. Peter's as to 
visit Niagara Falls without seeing the "Home of Shredded Wheat." 
A factory that is visited by nearly a hundred thousand persons 
every year is worth knowing something about. Certain factory 
ideals have been attained in this building which make it unique 
among the industrial plants of the world. In sanitary appliances 
for securing cleanliness of product and health and comfort of em- 
ployees it is not surpassed by any structure in the world. 

Mere figures give a very inadequate idea of the noble pro- 
portions of this building. They do not tell the story of the archi- 
tectural symmetry, its costly equipment or its perfect adaptation to 
the work of making the cleanest and most healthful food product 
on earth. Those who like figures, however, will be interested in 
knowing that the Shredded Wheat plant is 463 feet in length by 
66 feet in depth, contains 3,000 tons of steel and 200 tons of 
marble. Its beauty is greatly enhanced by the 844 windows with 
their 30,000 lights of glass, making it indeed a veritable "crystal 
palace." The building is entered through a large foyer, on either 
side of which are writing and reading rooms for guests, furnished 
with beautiful rugs and sumptuous weathered-oak, leather-upholst- 
ered furniture. From the middle of the ceiling hangs a pendant, 
a great crystal ball, inside of which are thirty-six electric lights. 
At the base of the vast column supporting the ceiling are upholst- 
ered settees. In one end of the foyer dainty ** demonstration 
lunches" are served to visitors, and here maybe found guides 
ready to pilot visitors through the building. The gallery around 

16 



the foyer, as well as the entire floor above, are taken up with the 
administration, publicity and accounting offices of the company. 

The National Pure Food Law 

The education of the public along the lines of pure food, out- 
door exercise and hygienic living has been slow, tedious and 
sometimes expensive, but the results are most gratifying, not only 
in an awakened public conscience, but in the determination of 
individuals to change their modes of living and to be more par- 
ticular about what they eat and drink. The educational campaign 
in favor of pure, unadulterated foods finally resulted in the enact- 
ment by Congress of the national pure food law. Thanks to the 
officials connected with the Department of Agriculture at Wash- 
ington, this law has been vigorously enforced without fear or 
favor. A few manufacturers who were accustomed to using pre- 
servatives in the manufacture of their food products at first resisted 
the law, but finding the government officials unyielding and un- 
compromising, the most of them have finally announced their 
willingness to comply with it and have changed their process and 
modified their methods to comply with all of its provisions. This 
agitation and education which led to the enactment of a pure food 
law has attracted public attention to the food problem as it was 
never attracted before — and in this connection it is not easy to 
ignore the very obvious fact that the campaign for pure food and 
simple food leads one right up to the door of the great Shredded 
Wheat plant at Niagara Falls, which every year turns out over 
three hundred million Shredded Wheat Biscuits crisp, fresh and 
pure from its two-million dollar sunlit bakery. Government in- 
spection is good, but public inspection is better. The Shredded 
Wheat Company invites both. Shredded Wheat is not "com- 
pounded," "treated" or " flavored " with anything. It contains 
no preservatives or chemicals of any kind— just the pure, golden 
wheat as Nature gave it to us, and made in the cleanest, most hy- 
gienic food factory in the v/orld. 

17 



The roof of the Administration section, reached by electric 
elevators, commands a view of Niagara River, the Rapids, Goat 
Island, Three Sister Islands, and other scenic beauties of this pic- 
turesque region. Other unique features of this model building 
are : a thoroughly equipped dining room overlooking the beauti- 
ful Niagara, in which the employees eat lunch at the noon hour as 
the guests of the company, and in which the famous chef of the 
company, and his assistants, give practical demonstrations in 
" Shredded Wheat Cookery," showing the many tempting and 
palatable dishes that may be made out of this product ; a conven- 
tion hall or auditorium with a seating capacity of one thousand, 
with stage, electric lights, and all modern conveniences in keeping 
with the other handsome appointments of the building ; elaborate 
lavatories finished in marble and mosaics at a cost of a hundred 
thousand dollars, provided not only with hot and cold water, but 
with needle and shower baths. These are for the use of all em- 
ployees of the company, and soap and towels are also furnished 
without charge. The woodwork of the entire building is white 
enamel and is kept immaculately clean. The windows are double- 
glazed and are fixed in the frames so they cannot be opened, 
making the building absolutely dust-proof. The pure air, filtered 
through sieves, is forced through the structure by means of great 
suction fans and ventilator shafts. 



Welfare Work for the Employees 

It would require a good sized booklet to describe the many 
departments of ** welfare work" carried on by this company to 
guard the health of the employees and to secure their comfort, 
contentment, and intellectual and moral improvement. The 
company not only provides a locker for each employee, cosdy 
lavatories and hygienic noonday lunches for them, but maintains 
a circulating library and gives them access to hundreds of period- 
icals. The Company also provides soap and towels and bathing 

18 



facilities which encourage and maintain the highest standards of 
personal cleanliness. The employees are also allowed rest periods 
of fifteen minutes every morning and afternoon in addition to 
the hour that is allowed for the noonday luncheon and recreation. 
The physical and social welfare of the girls is largely in charge of 
a matron or "factory mother" who is always ready with timely 
help and kindly suggestion to meet the troubles and perplexities 
peculiar to the sex. The employees also have the use of the large 
auditorium for dancing parties and for special parties that are given 
to celebrate such festal occasions as Christmas and Hallowe'en. 
The Company also provides comfortably furnished rest rooms for 
both men and women employees, cooking schools for the girls, 
and spacious playgrounds, including lawn tennis courts and spaces 
for other outdoor games. The Company owns all the land 
between the factory and the Niagara River, all of which is laid 
out in attractive lawns, with flower- embordered walks and avenues 
for the pleasure of the employees, and which are in charge of an 
expert landscape gardener employed by the Company for that 
purpose. In summer the verdure and floral loveliness of these 
lawns present a pleasing contrast with the yellow bricks of the 
noble structure in the background, and are admired by many 
thousand visitors. 

Triscuit Dipped in Chocolate or Other Sweets 

For many years Huyler, the famous American chocolate 
manufacturer, searched for a luncheon wafer, which when dipped 
in melted chocolate, would present the greatest amount of nutri- 
ment in the smallest bulk and in most palatable and appetizing 
form. After many experiments he selected Triscuit as the most 
perfect wafer for this purpose, presenting in its compact crispness 
and high nutritive value all the requirements of an ideal luncheon 
wafer. His example was shortly followed by Cadbury, the Eng- 
lish chocolate manufacturer of world-wide fame. Both these con- 

19 



cerns now sell Chocolate Dipped Triscuit in boxes of various sizes. 
There is nothing to prevent a person from dipping toasted 
Triscuit in melted chocolate or any other " sweets" or confections 
in his own home, however. 

Dyspepsia Our National Disease 

One need not be a physician to know that the most prevalent 
disease among Americans is dyspepsia. This distressing ailment 
is, indeed, the bane of the human race. Wherever men and 
women are allured by the fascinations of business life and social 
endeavor away from the simple and natural life it is not an exag- 
geration to say that nine out of ten of them are either sufferers 
from chronic indigestion or from occasional derangements of the 
stomach or bowels. The world and everything in it looks dark 
and gloomy, indeed, to the dyspeptic. Good digestion means 
stomach comfort and satisfaction, and these mean contentment, 
happiness and success in almost any line of human endeavor. 
Whether the result of excesses in eating or the result of dietetic 
ignorance, dyspepsia makes pessimists and cynics — men and 
women who are dissatisfied with themselves and disagreeable to all 
who may come in contact with them. 

Many sociologists declare, indeed, that most of our crimes 
may be traced to indigestion. 

Natural Foods Better than Medicine 

What the dyspeptic needs is not drugs, but a natural food 
which supplies all the elements for nourishing the perfect human 
body with the least tax upon the digestive organs. Such a food is 
Shredded Whole Wheat. Its delicate shreds are taken up by the 
digestive fluids and its strength-giving properties assimilated when 
the stomach rejects all other foods. When the digestive organs 
are wasted or worn out by disease or excesses they will readily and 

20 



quickly assimilate the nutritive elements in Shredded Wheat, re- 
storing the organs to natural strength and vigor. Its use also pro- 
motes "bowel exercise," curing constipation and all other intes- 
tinal troubles in a natural way, keeping both the stomach and the 
intestinal tract in a healthy and active condition. Shredded Wheat 
is the greatest boon for dyspeptics ever discovered. That the 
stomach will receive it and digest it when all other foods are re- 
jected is shown by its constant use on ocean and lake steamers. 
Ocean and lake voyagers who make their daily fare consist of 
Shredded Wheat Biscuit or Triscuit are assured of a happy journey 
with no unpleasant experiences. That it is an unfailing preventive 
of sea-sickness is demonstrated by the most abundant testimony. 

Nature Is the Great Physician 

Health comes from living in accordance with Nature's laws. 
Disease comes from a violation of those laws. 

The most that medicine can do is to help Nature to restore 
disordered functions. Medicine does not cure. Nature cures. 
Medicine is given to assist Nature in restoring normal conditions. 

Recognizing this fact, doctors and nurses are depending more 
and more upon good nursing and the laws of hygiene rather than 
medicine in curing certain wasting diseases. The good doctor 
prescribes the right kind of food, pure air and exercise. The most 
important of all, however, is a nourishing food which supplies the 
greatest amount of nutriment to all parts of the body with the 
least tax upon the digestion. This is of particular importance in 
the case of convalescents where Nature is struggling to build up 
wasted tissue and to restore bodily strength and vigor. 

The favorite food for this purpose among the best informed 
doctors and nurses is Shredded Whole Wheat, a food that con- 
tains all the body-building material in the whole wheat prepared 
in its most digestible form. 

21 



The Healthful Habit of '* Fletcherizing " 

A few years ago Horace Fletcher, an eminent American, 
be^an a campaign of education to teach the people the laws of 
health and economy as applied to the food problem. Scoffed at 
and ridiculed at first, he has finally revolutionized popular notions 
of eating and drinking. He is the great exponent of ''Fletcher- 
ism," the art of chewing food until all the nutriment is abstracted 
from it through the natural process of digestion. He is trying to 
show the people how it is possible to live on less food, cheaper 
and simpler food, and at the same time derive more strength and 
nutriment than they formerly derived on a greater quantity of 
food. It is easy to " Fletcherize" when you eat Shredded Wheat. 
You simply have to chew it. The crispness of its shreds compels 
thorough mastication, which of course means thorough insaliva- 
tion, which is the first process in digestion. It is claimed that 
Gladstone, the great English statesman, chewed every bit of his 
food eighty times, and to this fact is attributed his rugged body, 
keen brain and long life. This thorough chewing of Shredded 
Wheat not only enables the stomach and intestines to take up all 
the strength-giving nutriment in the whole wheat, but the chewing 
develops in children sound teeth as well as good digestion. It is 
the Shredding process which makes Shredded Wheat more easily 
and thoroughly digested and hence more strengthening than any 
other known cere?.^ food. Add to tnis the purity and cleanliness 
of its manufacture and you have a food which might easily be 
called, without extravagant statement, *'aboon to the human 
race." 

A Perfect Food for Growing Children 

As a food for growing children nothing has ever equaled 
Shredded Whole Wheat. It supplies in digestible form all the 
nutriment of the whole wheat kernel for the building of good 
teeth, sound bones, clear brain, and healthy tissue. I^s constant 

22 



use for breakfast or other meals of the day builds sturdy, hearty 
and healthy children who enjoy blessed immunity from the many 
stomach and intestinal diseases that commonly afflict childhood. 
The sturdiness of the future race depends upon the wisdom of the 
mother in selecting the food that goes into the home. If she gives 
it no thought or attention it will be neglected, and the children 
will grow up with weak and impoverished bodies. Children fed 
largely upon bread and pastries, are weak, flabby, and lifeless, with 
flesh that is pale and doughy. If Shredded Wheat Biscuit is 
warmed in the oven and properly served, children grow to like it 
better than all other cereal foods. Children who have been fed 
upon Shredded Wheat and have grown fond of it will utter loud 
and lusty protest whenever they are deprived of it at the morning 
meal. 

As A Baby Food 

The following is a recipe for the use of Shredded Wheat Bis- 
cuit as a baby food : 

1 pint water, % pint milk, 1 Shredded Wheat Biscuit, ViQ 
teaspoon salt, 2 teaspoons granulated sugar. 

Bring the water to a boil, then add the Shredded Wheat Bis- 
cuit, and cook slowly for fifteen minutes. Remove from the fire 
and add the milk, salt and sugar, then strain through a fine cheese- 
cloth, pressing through all that will come through. When cool, 
set away covered in a cold place till needed. When ready to use, 
heat the required amount to 98° F., and give by means of a feed- 
ing bottle. Consult your own physician as to quantity to be used 
for a ''feeding." Also read the enthusiastic, unsolicited letters of 
endorsement following from mothers who have used Shredded 
Wheat as a food for babies and children. 

When baby has discarded his botde, give him Shredded 
Wheat gruel, which is made as follows : 

23 



Shredded Wheat Biscuit Gruel 

One pint water, 1 Shredded Wheat Biscuit, salt to taste, 1 cup 
milk. Brin^ the water to a boil, add Shredded Wheat and salt, 
cook half an hour in double boiler, stirring frequently. Then add 
the milk, and when hot it is ready to serve. If to be used for an 
infant or small child, strain. 



Analysis of Wheat and Shredded Wheat 

The following analysis of the whole wheat grain as it comes 
from the field and the analysis of Shredded Whole Wheat shows 
that there is little, if any, loss in the elements that are necessary to 
build the various parts of the perfect human body. In Shredded 
Wheat you have all the body-building material in the whole 
wheat made digestible by the best process ever devised for pre- 
paring the whole wheat for the human stomach. 

Whole Wheat Shredded 

Grain Whole Wheat 

Water 10.20 per cent. 10.60 per cent. 

Albumen .... 12.67 " 12.25 " 

Fat 1.46 '' 1.75 " 

Carbohydrates . . 73.97 " 73.65 " 

Ash 1.70 " 1.75 " 



24 



Unsolicited Letters of Gratitude 
and Appreciation 

Hundreds of letters are received every year by this Company 
from those who eat Shredded Wheat, expressing their appreciation 
of the product, and their gratitude for what it has done for them 
in restoring them to health and vigor. Many of these letters are 
almost pathetic in the fervor of their gratitude and their fondness 
for Shredded Wheat. Whether the letters are from dyspeptics 
who have found relief in Shredded Wheat or from mothers who 
have saved their children by giving them Shredded Wheat when 
all other foods failed to give nourishment, they are equally earnest 
and impressive in their efforts to express in strong enough terms 
the thankfulness of the writers. These letters are all the more 
valued by the Company for the reason that they are not asked for, 
but are sent voluntarily and out of the fullness of the heart. We 
cannot print all these letters, but we have embodied a few of them 
in this book merely to give an idea of what the users of Shredded 
Wheat think of it as a pure food for the perfect nourishment of the 
human body in sickness and in health. Thousands of similar let- 
ters are on file in the office of the Company 



The Out-of-Doors Man 

It may be of interest to you to know that my son Carlton, a young man 22 years 
of age, eats six of your Shredded Wheat Biscuits every morning for breakfast. He 
has been eating the Biscuits every morning for nearly seven years. At first he ate 
only three each morning, but he has gradually increased until he now eats six. He 
seems to enjoy them just as much now as he ever did. He is a strong and healthy 
boy, and is a delivery man for the Wm. Steinmeyer Company, being in the open 
air all day. HENRY JANZER, 

7173 4th Street, Milwaukee, Wis. 

25 



Now Knows What Stomach Comfort Means 

Please pardon the liberty I take in expressing, what I think my duty as well as 
my pleasure, my great satisfaction in the use of Triscuit. I have been afflicted 
with acute indigestion and often become suddenly ill, and after the demonstration 
at the Boston store here in Erie, I began using Triscuit, and I am surprised, but I 
have since had no stomach trouble, and it has entirely regulated my bowels 
without the use of any medicine. I would not be without the Triscuit as long as I 
could get them, for they have saved me much physical suffering. 

All that I have written comes straight from a grateful and sincere heart, and 
must say that this is the first time in my life that I have written to recommend an 
article to a firm. Please pardon the liberty I have taken. 

Mrs. C. M. SMITH, 

509 Peach Street, Erie, Pa. 

So Much Cheaper than Other Baby Foods 

Realizing that hundreds of mothers do not know what to feed their babies, 
perhaps after trying many "baby foods," I am writing to inform you what an 
excellent baby food Shredded Wheat is. 

I am personally acquainted with mothers who tried every food they knew of, 
and finally gave them up and tried Shredded Wheat with great success. I have 
brought up two children on it, and have another at present who is thriving on it. 

Everyone knows the nourishing qualities of Shredded Wheat, its cleanliness, 
too, counts a great deal with a baby. It is much cheaper than any other food I 
know of, and many who cannot afford to feed their babies on these expensive foods 
can afford to buy Shredded Wheat. I must add that my physician has recom- 
mended it to many after inquiring of me how to prepare it. 

I hope this letter will interest you as I would very much like to see Shredded 
Wheat advertised as a " baby food," for I so pity the hundreds of babies who do 
not get nourishment enough because their mothers do not know what to give them 
or cannot afford to buy these other foods. Mrs. O. SAUNDERS, 

45 Avon Street, Brockton, Mass. 

The "Between Meals" Question 

We have always considered Shredded Whole Wheat Biscuit a very whole- 
some food and have recommended it extensively in our practice. We now hope 
to see Triscuit take the place, not of Shredded Wheat Biscuit, but of the crackers 
that are fed in such quantities to children. Dr, COUTURE, 

Mrs. A. M. COUTURE, 

Auburn, Cal. 

26 



Treatment of Employees — A Striking Example 

I visited your fine factory about two weeks ago, and without request on your 
part, let me say my family use Shredded Wheat Biscuit and Triscuit, and they 
thrive on them. I shall use them with more interest now that I realize, first, the 
great virtue of whole wheat and your method of its preparation ; second the 
cleanliness of your factory and handling of the food ; third, the fact that your 
principle is to live and let others live. Your humane treatment of your employees 
is a striking example of what all manufacturers ought to do. 

Mr. EDWARD P. PHREANER, 

34 Preston Street, Providence, R. I. 

At Every Meal 

All of us, including my husband, and three oldest children and myself, think 
there is no equal to Shredded Whole Wheat Biscuit, and when I tell you that for the 
past three years we have used from eight to ten boxes a week, you will understand 
our fondness for them. I have one little boy, three and one -half years old, and 
since he was a year old, and able to lisp ** bick," I think he has never missed a 
meal that he has not had his Biscuit, and often between meals. He never eats 
meats, and very little sweets. He weighs about forty pounds, and is as fine a 
specimen of a healthy child as could be found anywhere. For myself, I have 
been very much benefited by their use, and, as a consequence, I have recom- 
mended them to several friends who have been equally benefited. 

Mrs. MARY M. DOYLE, 

126 Avon Street, Rockford, 111. 

Ate Nothing Else for Six Weeks 

I was all run down this Spring with stomach trouble, when your agent left a 
trial package of Shredded Whole Wheat Biscuit at the door. I tried them and 
found that I could eat them without distress. I put one in the oven with a bit of 
butter and a little hot water for a few minutes, and then ate them with a little fruit 
juice. It was not long before I could eat two at a meal. 

I did not eat anything else for six weeks but Shredded Whole Wheat Biscuit. 
There is another woman on our street that was in the same condition. I persuaded 
her to try the same remedy, and she would be a good advertisement for your 
goods if you had her picture before and after she had used them two months. The 
children like them, and they agree with me that there is nothing like Shredded 
Whole Wheat Biscuit. Mrs. JAS. H. JOHNSON, 

Havana, 111. 

27 



Strong and Vigorous at Seventy 

We have used Shredded Wheat about twelve years in my family, which con- 
sists of myself and wife, five children and fifteen grandchildren. Have had the 
pleasure of visiting "The Home of Shredded Wheat" several times. I was 
seventy last June. Most of my living is Shredded Wheat and I can lick my 
weight in wildcats every twenty minutes. Any person who visits the Falls and 
does not visit " The Home of Shredded Wheat," loses one-half cost of time and 
money, everything is so clean and nice. Mr, fj. R. BUXTON, 

Plainwell, Mich. 

The Scholar's Lunch 

After a very careful trial of Triscuit, permit me to say that it is without doubt 
one of the finest articles of food I have ever used ; it is simply prepared, gives to 
us an article that can be used with great relish in so many ways. Both the masters 
and the boys could not get enough of them. The boys on their vacations home 
insisted that their parents get them Triscuit instead of any other kind of cracker or 
cake. My little girl has been taking them to school for lunch. I wish you every 
success with Triscuit. Rev. W. H. C. LYLBURN, 

Trinity School, Morristown, N. J. 

When Five Other Baby Foods Had Failed 

You would perhaps like to have wy testimony in regard to your Shredded 
Whole Wheat. 

On November 1st of last year I gave birth to a baby girl (premature birth) 
weighing but three and a half pounds. We tried different foods for her, but she 
could retain none of them. Nothing seemed to satisfy her. A doctor friend of the 
family told me to try a small portion of Shredded Wheat the next morning, which 
I did, and it certainly agreed with the little one. She is now a healthy and good 
baby, and I thank your food for making her what she is. I have gradually increased 
the portion as I saw she needed it. Mrs. HERBERT V. FRESHAM, 

464 DeKalb Avenue, Brooklyn, N. Y. 

A Brain -worker Says — 

Concerning Shredded Whole Wheat Biscuit, I have only unqualified praise. 
In my own house I use it largely, and recorameid it to others. I have tested it in 
comparison with other breakfasts, both cereals and meats, and have found that my 
forenoon's work, either entirely or partly mental, could be done much better and 
easier after a breakfast of fruit, Shredded Whole Wheat Biscuit, and cofice. 

Dr. E. WAY-ALLEN, 
"The Wayside," Walpole, Mass. 

28 



What Even Pills and Tablets Failed to Do 

I am 73 years old, a physician and surgeon in Scotland County, Mo., during 
the last 30 years, and I write to say that your Shredded Wheat with sugared milk 
has done for me what all my tablets and pills have failed to do. About three 
months ago I began using Shredded Wheat with sugared milk exclusively, and the 
results have been that I have had to take but one dose of purgative medicine since 
coming here, and have gained fifteen pounds in weight. Shredded Wheat will 
cure any case of curable constipation. In my opinion the Shredded Wheat is 
worth all the other cereal foods now on the market. 

Dr. A. W. SAWYER, 

Gorin, Mo. 

A Comfort and Pleasure to All Around Her 

In appreciation of your excellent food I send under another cover a picture 
of our two-year old daughter, Clara. Her diet from the time she was weaned was 
largely Shredded Wheat ; in fact, almost exclusively so. She is perfectly healthy, 
having had none of the troubles usually attending the teething period. In short, 
she is a little athlete, a comfort and a pleasure to all around her, which condition 
we attribute largely to her diet. Mrs. A. T. FLETCHER, 

3451 Hirsch St., Chicago, 111. 

Makes It Nine-tenths of His Food 

Yesterday samples of your goods were left at my house, and in response will 
say that fully nine-tenths of my food has been Shredded Wheat. I eat one and a 
half Biscuits for breakfast, one and a half again for dinner, and one for supper, 
making four Biscuits per day, with a little sauce. At dinner I now and then take 
a little of something else that I find on the table, with a little butterfat in some 
shape. I keep my strength by this living and have less sickness than formerly. 
My stomach is growing much better and now requires but little aid to digestion. 
My persistence in living on wheat I think has brought this about. I will add, that 
it prevents and in time cures constipation. Chemists tell us that wheat contains 
all the elements necessary to nourish mankind. This fact was what set me to living 
on wheat. O. B. MAPLES, 

513 South Main St., South Bend, Ind. 

Even from Mexico 

I am using your Shredded Whole Wheat Biscuit, and I believe it is the clean- 
est and most healthful food in the world. j, VELASQUEZ, 

Mexico City, Mexico. 

29 



In a Minister's Family 

My experience has been that Shredded Wheat Biscuit is an ideal food for 
brain workers. I speak from what I see and hear as a minister's wife. I know it 
makes an ideal breakfast for a minister, being nourishing, sustaining, and easily 
digested. And then, it is a food that one never tires of, even the most fastidious 
person has an appetite for Shredded Wheat. Mrs, S. G. DAVIS, 

391 Stevens Ave., Deering, Me. 

Helping Fight Tuberculosis 

I can confidently say that Shredded Whole Wheat, containing, as it does, all 
the nutritive elements of the wheat, and being in porous form, is rendered easily 
digested, peristaltic action is promoted, and an invaluable substitute is presented 
for the usually over-sifted flour and meal so unsuited to feeble conditions of the 
alimentary canal. Because indigestion and dyspepsia are generally precursors or 
accompaniments of tuberculosis, and because of its tissue-building power, this is 
an excellent article of food for the tuberculous. 

CHAS. DENISON, M. D., 

Denver, Colo. 

Practical and Convenient 

I wish to express to you my appreciation of Triscuit, which I have been using 
for several years. Its crispness and rich nutty flavor make it very palatable indeed, 
while its convenience for serving makes it a most desirable article in any house- 
hold. A crisp piece of Triscuit, spread with good butter, is delicious. Or slightly 
moistened with hot water and then buttered, it forms an excellent basis for a soft 
poached egg— an ideal combination. HARRY C. RASSWEILER, 

Naperville, 111. 

Can Eat Welsh Rabbit Now 

I have always been a great lover of cheese, and the few times I satisfied my 
desire to eat it in any form, especially the Welsh Rabbit, which is now a 
fashionable evening lunch for small parties, I have suffered indigestion. A few 
weeks ago I served my luncheon with Shredded Wheat Biscuit and cheese, and it 
was delicious and delighted all my guests. I felt no bad after effect, and now I eat 
cheese as often as I wish to, and in any way, providing I eat Shredded Wheat 
with my cheese. I use them for many delicious desserts. Will give you my reci- 
pes if you desire them. Mrs. E. HALL, 

2278 Sixth Ave., Troy, N. Y. 

30 



The Cleanest, Most Healthful Food in the World 

Herewith allow me to say that in these days since I have tried Shredded 
Wheat it has done me more good than all the doctor's medicine I have used. I 
have been troubled with a severe case of indigestion, and my stomach after eating 
appeared as if it would part. One year ago I had a very bad stomach trouble, 
and could not eat anything but invalid food, and after trying several kinds I began 
eating Shredded Wheat Biscuit, and it agreed with me at once, and I truly believe 
it is the cleanest and most healthful food in the world. 

I am now gradually getting better. I consider Shredded Wheat one of the 
finest cereals on the market, and I have tried most all of them. I wish everyone 
knew the worth of Shredded Wheat, for not only will it aid the sick to regain 
health, but it will prove a remarkable preserver of health. It is a wholesome, 
delicious food. Many of my friends eat it regularly, and they will tell how much 
it has benefited them. EDITH DEE FITZPATRICK, 

Somerset, Ky. 

Fine Health and Happy Disposition 

I am sending you a photo of our three " bunnies," Gladys, Jamie and Ruth, 
aged three, two and one years. They are bottle babies, and since they have been 
weaned from the bottle their principal food has been Shredded Wheat Biscuits. 
They are in fine health, and have bright, happy dispositions, both of which we 
attribute to the beneficial effects of the Shredded Whole Wheat Biscuits. We 
have advised several of our friends to give these Biscuits to their children. 

WM. B. MILLIGAN, 
100 Abbott Ave., Ocean Grove, N. J. 

Ate No Other Food for a Year 

Some six years ago I was taken ill with catarrh of the stomach, which devel- 
oped into ulcers, and they soon caused hemorrhages. When at my worst, and 
my life despaired of, I changed doctors, calling in Dr. W. S. Wiggins, of this 
town. He immediately ordered a diet of Shredded Wheat Biscuit for me, to be 
eaten dry, after warming in the oven, and for one year I took absolutely no other 
nourishment. 

It took six months to check the hemorrhages, and for four years I was under 
Dr. Wiggins' care. After the year of constant use of Shreaded Wheat Biscuit, I 
took other light nourishment, but lived mainly on the Biscuit with fruit and milk. 

It is now six years since my illness, and for my return to normal good health 
I feel that I am largely indebted to Shredded Wheat Biscuit. I still use it daily 
in my home. Mrs. GEO. M. ARTIST, 

DeWitt, Neb. 

31 



Feels Better than for Years 

I have been living almost exclusively for the past four months on two Shred- 
ded Wheat Biscuits at a meal, three times a day, and have gained about twenty 
pounds in that time, and now feel better than I have for years. I have been 
troubled with a severe case of indigestion for the past two years, but am now 
gradually getting better. I consider Shredded Wheat one of the finest cereals on 
the market, and I have tried most all of them. x. V. HENDERSON, 

Villa Rica, Ga. 

Friends Exclaim: *' How Well You Look! " 

Undoubtedly this will come as a surprise to you as you have not solicited my 
testimonial, but I feel that I owe you my everlasting gratitude. Last November I 
weighed 150 pounds, and now after four months' use of Shredded Wheat, I have 
gained twenty pounds, weighing 170. Previous to my discovery of your product 
I was hunting for some remedy suitable to my supposed ailment. My friends now 
exclaim, " How fat you are getting," "How well you look." I eat very little 
meat, my main meal is breakfast, as I am employed nights. This meal consists 
of five Shredded Wheat Biscuits and about one quart of hot milk, the Biscuit being 
sprinkled liberally with sugar. I am entirely free from pain or discomforts of any 
kind, the stomach and digestive organs seemingly perfect and healthy. 

C. L. NORDHOLM, 

Geneseo, 111. 

For a Light Lunch After Work 

I am employed in a drygoods store and at night feel the need of some nourish- 
ment after my evening's work, and there is nothing I can find to take the place of 
Shredded Whole Wheat Biscuit with a little cream and a sprinkle of salt. Before 
using your Shredded Wheat Biscuit I used to retire hungry, for if I ate other foods 
they would distress me. I wish others would try them, those who have to work 
evenings, as it takes but a short time to notice their beneficial effect. 

Mrs. M. P. ROSE, 
84 Main St., Georgetown, Mass. 

Cured of Sick Headaches 

I have been a user of Shredded Whole Wheat Biscuit for six years or more. 
Before I began using them I had periodical sick headaches, coming about every 
five or six weeks, and since using'them I have had but one such headache in over 
five years, so you see their importance to me, and my desire to have them for my 
regular breakfast food. Rey. CHAS. P. HALL, 

Brewton, Ala. 

32 



Tastes Good and Sets Ri^ht on the Stomach 

The principal item in my breakfast bill of fare three hundred and sixty-five 
days in the year is a Shredded Wheat Biscuit warmed in the oven until it is crisp 
and brown, then split open and buttered, and then an egg, boiled three minutes 
spread over the halved Biscuit, making a delightful sandwich, much more prefer- 
able to egg and toast, and certainly more healthful. I regard a soft boiled egg 
and Shredded Wheat Biscuit as above described as a really ideal breakfast dish. 
It always tastes good and always sets right on one's stomach. 

CHARLES LEE BOWMAN, 

91 Fifth Ave., New York, N. Y. 

It Saved His Boy's Life 

I can cheerfully recommend your Shredded Wheat Biscuit as a grand food 
for children, for what it has done for my boy, now in his sixth year. He was 
nearly dead, in his second summer, from summer complaint, and would eat noth- 
ing but potatoes. We finally got him to eat a part of a Biscuit. He liked it from 
the first, and soon was eating them all the time, soon becoming well, fat, and 
hearty. He is now a healthy, growing boy of six, going to school every day, and 
must have his Shredded Wheat Biscuit every morning for breakfast. My wife and 
I have always said that we attribute the saving of his life to your Shredded Wheat 
Biscuit. CHAS. SUMA, 

Union City, Ind. 

For Both Well and Sick 

Triscuits are certainly the finest I have seen so far in the line, and it is only 
to be hoped that the public generally, and the hospitals and sanitariums especially, 
throughout the country will wake up to appreciate your efforts in having placed 
upon the market a valuable food equally palatable for well and sick. 

Dr. H. C. JOHNSON, 

Northwood, N. D. 

All the Strength of the Wheat 

Triscuit has been tried by my family, much to our gratification. One special 
advantage is the compulsion of chewing it thoroughly before being able to swallow 
it. We all enjoy it, and I am fully of the belief that we are sure to obtain the 
full value of the wheat. For a long time I have been endeavoring to secure this, 
and have in vain tried bread of a variety of kinds. 

Dr. W. B. ATKINSON, 
1400 Pine St., Philadelphia, Pa. 

33 



When Everything Else Had Failed 

I wish to say a word in favor of Shredded Whole Wheat Biscuit as an infant 
food. My youngest child was, from birth up to about ten months, a very delicate, 
puny child, weighing but ten pounds. It was with the greatest difficulty that we 
could get him to retain any food upon his stomach. We tried every infant's food 
without success, not one agreed with him. Our family physician seemed puzzled, 
and recommended fresh cow's milk, this also did not seem to nourish him, and a 
nurse whom I had recently engaged for him, suggested Shredded Wheat. The 
child seemed delighted with it and from that time has been improving wonderfully, 
and today (six months later) is a child of unusual vigor, perfect health, weighing 
twenty-two pounds. It is now almost his exclusive diet. I cannot recommend it 
too highly. Mrs. W. S. PATES, 

517 Empire Bldg., Atlanta, Ga. 

Easy to Handle and Serve 

We have tried nearly all the breakfast and health foods on the market, and 
while we found them nearly all as perfect as possible in their composition, they 
are deficient in their make-up, viz.: not being presented in an attractive form. 

Triscuit, while perfect in its composition, is put up in a neat, convenient 
style, easy to handle and serve, and is in our estimation the most perfect health 
food on the market today. 

Our larder, in the future will always contain a supply of Triscuit, and I will 
do my best to make it known, as I am certain I am doing good to all whom I can 
induce to use it. BROTHER JOHN LARACY, 

Sacred Heart, Okla. 

Gained Forty-three Pounds in a Month 

The Shredded Wheat Biscuit and Triscuit are both delicious, and from now 
on both will be staples in our house. One of the reasons I swear by Shredded 
Wheat is — (I hope it will interest you) — about three years ago after a very severe 
sickness (pneumonia) , in which I lost fifty-three pounds, I was only allowed to eat 
the Biscuit and milk. I lived on them absolutely for a month, at which time I 
was allowed to go out of my room. Was weighed again at that time and found 
that I had regained all but ten pounds of my original weight. The next two weeks 
I a^e everything in sight, besides about a half-dozen biscuits daily, and went up to 
175 pounds. Do you wonder at my enthusiasm? That was ten pounds over my 
original weight. MORRIS M. COOK, 

Rutherford, N. J. 

34 




SHREDDED WHEAT BISCUIT WITH MILK OR CREAM. 




TRISCUITJHE SHREDDED WHEAT TOAST. 




K, 



.^ f / 1 






MAKING THE SHREDDED WHEAT BASKET. 




SHREDDED WHEAT WITH BANANAS AND CREAM 



Was Slowly Starving to Death 

Some six months ago I became very ill with most severe stomach trouble, 
and so serious was my condition that I could not eat foods such as very young 
children are fed. After losing thirty-eight pounds, as I was slowly starving to 
death, I one day tried a Shredded Wheat Biscuit. To my joy I felt no distress, 
so for the following four months lived entirely upon them, and am now very much 
better and have gained quite a little. Accordingly, it is with pleasure I send you 
these lines to express my gratitude and with the hope that others may be bene- 
fited. EUGENIA WEEKS, 

399 Classon Ave., Brooklyn, N. Y. 

For Those Who Want the Best of Foods 

I so thoroughly believe in this food and in its preparation, having gone 
through the entire plant, that I like to recommend it always to the people who want 
the cleanest and best of foods. I so thoroughly believe in it and its life-giving 
qualities, that in our own home for the morning meal our boys and myself eat 
nothing else. ^^ A. HILLIS, 

Supt. Am. Sunday School Union, 

Caxton Bldg., Cleveland, Ohio. 

Nothing Ever Tasted so Good 

I am a Shredded Wheat eater. Shredded Wheat has been the base of my 
living for the past three years. I have eaten it three times each day, and eat 
three or four at each meal and nothing ever tasted so good to me in all this world. 
I have gained steadily in flesh from the first. Am fifty years old and have never 
worked harder than during the past three years. Mrs. H. W. REED 

Shiocton, Wis. 

Walked at Nine Months 

We want to make a statement in regard to the benefit your Shredded Wheat 
Biscuit did for our baby. We tried all the other foods, but none seemed to agree 
with her, and she almost starved. At last we tried Shredded Wheat according to 
your instructions in the booklet, and she thrived from the first meal. When she 
was eleven months old she was well and strong, walked at nine months, and is now 
seventeen months, and in perfect health. We cannot say too much for your food. 

Mr. & Mrs. S. W. O'BRIEN, 

Daytona, Fla. 

35 



Has Discarded Stomach Medicines 

Although for my kind of dyspepsia I find Shredded Wheat suits me best, I 
have had no hard spell of dyspeptic troubles since I have been eating it, now nearly 
four years. It suits me perfectly in every way. Before this I was compelled to 
be always taking some kind of stomach medicine, but since I began your food 1 
have discarded medicine and have almost perfect stomach health. In fact, I now 
claim that Shredded Wheat eaten just before going to bed will cure the most 
aggravating case of dyspepsia. I have taken pills for years, but since eating the 
Wheat I have discontinued this use, and I find myself more regular now than with 
the use of the medicine. A. J. BANDEL 

933 N. Mount St., Baltimore, Md. 

Three Times a Day 

We have a little boy, healthy and robust, now six years old, whose sole diet 
is Shredded Wheat. Since he was first able to eat it, very few days have passed 
that he has not feasted on it three times. Eats very little meat. Even chicken 
will hardly coax him to give up his Shredded Wheat. He has thrived so well on 
it we have never obliged him to give it up. Seemed such an unusual thing for a 
boy, that I thought I would take the liberty of advising you. 

S. ALLEN CLARK, 

Oneida, N. Y. 

Prescribsd in Over Half His Cases 

In my opinion, based upon my personal experience in prescribing your Shred- 
ded Whole Wheat Biscuit and Triscuit to both adults and children, there is no 
other food product on the market which can be more often suggested as a part of 
the regular "iiet to a large per cent, of our patients, and no other from which 
greater benefitj to those patients can be derived, than from the Shredded Whole 
Wheat products. This is especially true of your Triscuit when prescribed to young 
children to take the place of cookies, soda crackers, and other similar starchy and 
saccharine foods which do not furnish to the child those very essential elements to 
healthy growth, viz.: phosphates and gluten. 

In looking back for a few months over my case notes, I find that I have sug- 
gested either Shredded Whole Wheat Biscuit or Triscuit as one of the articles of 
diet in nearly one-half of my cases, without regard to the ailment. 

In the past two weeks, since I have become more thoroughly interested in 
their dietetic value, I have prescribed your products to more than fifty per cent, of 
my cases. B. W. GANOUNG, M. D., 

Lincoln, Neb. 

36 



Found Cleanliness and Purity on Every Hand 

As a recent visitor to the Falls, I was wonderfully impressed by a trip through 
your great food factory, where cleanliness and purity abound on every hand, and 
I may also state that I have been a constant user of your products for years, con- 
suming four Biscuits every day, two in the morning and two in the evening. I 
certainly would be lost without them. r. RICHARDS KING, 

34 Green St., Brooklyn, N. Y. 

For the Growing Boy 

Personally, I have something that I can truthfully state, which might be of a 
good deal of benefit to you. During the past winter, I had a young nephew living 
with me, who has always had the most delicate appetite, having been an invalid 
almost from his birth. When he came to me, the first of December, he weighed 
but fifty-two pounds. His principal article of food, from the day he came to me 
until his return home in May, was Shredded Wheat Biscuits and cream. He 
attended school regularly, did not skip a day, and weighed seventy-six and a half 
pounds when he left Boston for Maine. Certainly that is a pretty good record for 
Shredded Wheat Biscuits. E. E. JONES, 

79 Milk St., Boston, Mass. 

Cut Teeth Without a Sick Day 

Our baby began using Shredded Wheat Biscuit when but six months old. She 
is now twenty-six months old, has cut all her teeth, and never saw a sick day 
during all that time. She is a perfect specimen of health and strength, as the pic- 
ture will show. Shredded Wheat is simply fine. 

Mrs. J. T. RHYMO, 

College Hill, Ohio. 

Tuberculosis Patients Need a Nourishing Food 

As an all-around food, food that feeds, your Shredded Whole Wheat is the 
food above all others. Tuberculosis patients depend mainly on pure and nourish- 
ing food to effect a cure, and in Shredded Whole Wheat we have a food that 
furnishes the desired nourishment when taken with plenty of cream, and a food 
that does not disturb the digestive organs, but, to the contrary, improves digestion. 
I heartily endorse Shredded Whole Wheat, c. j. BAILEY, Sup't, 

White Mountain Tuberculosis Sanitarium, 

North Conway, N. H. 

37 



Cleanliness of Plant and Process Convinced Him 

In March, 1902, I had the pleasure of being shown through your remarkable 
establishment at Niagara Falls, and wrote my impressions of it for publication in 
our home press. I was so favorably impressed with the process of manufacture 
and the scrupulous cleanliness in every department, that I have no hesitation in 
making use of your Shredded Whole Wheat Biscuit on our table, which we do 
every day, and in recommending them to my patients. 

Dr. J. W. BULLARD, 
Harrington Bldg., Pawnee, Neb. 

Nervous Exhaustion Cured 

During the past Winter my daughter was very ill for three months. Bankrupt 
nerves was the cause. She was failing from day to day when we called Dr. Suther- 
land, the specialist and head of the Homoepathic Hospital, Boston, and he told 
us to feed her on all the milk we could give her, also eggs and Shredded Wheat 
Biscuit, which was the very best food for her. We did so, and now she is well 
and strong. Mrs. H. T. PEVEAR, 

165 Washington St., Lynn, Mass. 

Always Ready for the Unexpected Guest 

We have used Shredded Wheat in our family for seven or eight years and 
find it a great saving in work as well as a benefit to the health. With a supply of 
Shredded Wheat we have no confusion in preparing for the unexpected guest, 
because there are so many dishes that one can prepare in a hurry with Shredded 
Wheat as a basis. RUTH FOSS 

Southern Pines, N. C. 

Protecting the Public Health 

This is to certify that permission is hereby given to The Shredded Wheat 
Company of Niagara Falls to sample the city with their products. They are pure 
food products. 

We have an ordinance forbidding sampling the city with nostrums and articles 
of food prejudicial to the public health, and we try and enforce it. Shredded Wheat 
Biscuit and Triscuit I consider absolutely pure foods, using them in my own house, 
and assisting your agents in their work in sampling the city all that I can. The law 
was framed to protect such products as your company manufactures. 

WM. CUNNINGHAM, M. D., Health Officer, 

Bay City, Mich. 

38 



Had Lost Heart Altogether 

I am sending by this post two amateur photos of my only child, now a bright, 
bonny boy. About three months ago he was seriously ill with meazles, and is now 
only getting strong again after a great deal of anxiety as to the final turn of affairs. 

When he got up from his bed of sickness, nothing in the way of food, how- 
ever daintily prepared, seemed to tempt him. You may imagine my dilemma, 
knowing his strength must be maintained at any cost. A lady friend called and 
asked me if I had tried Shredded Wheat Biscuit at all. I replied that I was los- 
ing heart altogether, and especially in the way of patent foods. Anyway, she 
brought me a box of your highly-renowned food, and my little boy was coaxed 
into trying one with boiled milk and sugar. No sooner had he begun eating the 
little cake than he exclaimed, " It is lovely." From that day up to the present he 
has been having, on an average, five Biscuits daily with hot milk, stewed fruit 
generally, and a little sugar. This food has become an established diet with him, 
and I'm more than thankful to say that he has become physically bonnier and 
healthier than before he took meazles. He will not be seven years of age until 
August next, and is quite a tall, sturdy boy amongst his playmates. 

Kindly accept my hearty thanks to your company for their splendid food, 
which I shall not be slow in praising and recommending to anxious mothers with 
delicate children. Mrs. A. A. McKENNY, 

246 Wordsworth Bridge Road, 

Fulham, London, S. W., Eng. 



The Cowboy's Food 

I have used Shredded Whole Wheat Biscuit on the ranch for the past three 
years. My cowboys all eat them, and, as they say, they will stay with you on a 
long, hard day's ride. RADCLIFFE DENNISTON, 

Mgr. The Dakota Ranch, Medora, N.D. 



Strength for the Day's Work 

I have used your Shredded Whole Wheat Biscuit for breakfast for some time 
over one year, and find them all right. I eat three Biscuits for my breakfast every 
morning, and the more I use them the better I like them. I have to work very 
hard all day and find they give me strength to do it. Before using the Shredded 
Wheat Biscuit I always found a pain in my breast after eating, but since their use 
I have no such pain. ALFRED M. LANCE, 

3813 Cambridge Street, Philadelphia, Pa. 

39 



Remarkable Preserver of Health 

I wish everyone knew the worth of Shredded Whole Wheat. Since I discon- 
tinued meat at the noonday meal some years ago and commenced the steady use 
of Shredded Wheat instead, I have not only rid myself of rheumatism, but have 
greatly strengthened my digestion. I consider it the very best food in the market 
for the person of weak digestion. Not only will it aid the sick to regain health, 
but it will prove a remarkable preserver of health. It is wholesome, delicious 
food. Many of my friends eat it regularly, and they all tell how much it has 
benefited them. r. p. BOGARDUS, 

4 and 6 Warren Street, New York, N. Y. 

Strength for Both Mother and Child 

It gives me very great pleasure to say how very highly I esteem your Shredded 
Wheat Biscuits. I consider them to be an ideal and perfect food. I have found 
them, personally, very valuable when sufTering from indigestion and unable to 
digest starchy foods. I find them also excellent as a baby food. My youngest 
little daughter, for some time ate nothing else, in fact, refused all other kinds of 
food, and we have now in our home, a baby son, aged nine months, who is fed 
entirely on Shredded Wheat and milk. We call him the Shredded Wheat baby, 
and he is a particulary healthy and amiable child. Everyone who sees him 
remarks what a fine baby he is. I am sure all mothers would do well to bring up 
their babies on this splendid dish. You are at liberty to use this in any way you 
may wish. A. F. WHITMORE, 

London, Eng. 

Everyone Asks : *• What Do You Feed Her ? " 

I have found your Shredded Whole Wheat Biscuit invaluable as a food for 
my baby daughter. At two weeks of age she was put on a diet of Shredded Wheat 
gruel and cream, and that has been her food ever since. Now, at five months, 
she is such a wonder of healthy, fat, solid babyhood that everyone asks, "What 
do you feed her?" Her flesh is hard and solid, she weighs twenty pounds, has 
never been sick a day, never spits up her food, never has colic. 

I simmer a Biscuit in water until it is a pulpy mass, and use two parts of this 
(strained) to one part of top of milk. I have recommended this food to nume- 
rous mothers in this town, where my husband is a professor in the State Uni- 
versity, and the result has always been satisfactory. 

Mrs. JOHN HOMER HUDDLESTON, 

Orono, Maine. 

40 



Easy to Prepare and Very Inexpensive 

Having read so much about using patent food for babies, I should like tD say 
that my two little girls, one aged three years and the other eleven months, have 
been raised on Shredded Wheat alone. They are beautiful children, and owe 
their happy dispositions to your food. As a baby food, I prepared it according to 
directions given in your little book. My babies never need a physic, have never 
had summer complaint, and have cut all their teeth without any trouble. I find 
the food very easy to prepare, and very inexpensive, costing about forty cents a 
week. 

I have a friend whose little one could retain no food of any kind, the doctor 
had given it up to die, but at her aunt's suggestion she gave it Shredded Wheat, 
and today it is a strong, healthy boy. Should you like my babies' pictures, I will 
be glad to send them to you. I hope that mothers all over the country will dis- 
cover the merits of your wonderful food. Mrs. HELEN DONOVAN, 

Paw Paw, Mich. 



Colds Don't Bother Them Now 

Allow me to say that I consider that I have at last found in Triscuit my bread 
for dinner and my lunch after my evening's work. For eight years I have almost 
lived on Shredded Whole Wheat Biscuit and all my children eat them with great 
relish. They have not been sick a day all winter, their systems have been kept 
clear and healthy, and they cannot catch cold, for a sound, healthy system is 
proof against it. Dr. A. D. DECKER, 

Pastor First M. E. Church 

Susquehanna, Pa. 



Was Puny and Weak — Now Well and Strong 

To Shredded Whole Wheat I feel I owe a good deal. My little son was a 
very delicate baby, and we could find nothing to agree with him. He was puny, 
and ill-nourished, when some one suggested Shredded Wheat Biscuit, we began 
using them, and now he is well and strong, and I believe a great deal is due to 
Shredded Wheat. He lived on them practically for two years, and never seems to 
tire of them, but has one every morning. Mrs. H. B. NOYES, 

Mystic, Conn. 

41 



Used Medicine Daily— Needs it No Longer 

I wish to tell you of the benefits which I have derived from the use of 
Shredded Wheat Biscuit and Triscuit. 

I have been a sufferer from chronic constipation for fifteen years, until a year 
ago last April when my son persuaded me to leave off white bread and use Shred- 
ded Wheat Biscuit instead. Until I left off white bread and began using Shredded 
Wheat Biscuit I had to take a dose of medicine for constipation almost daily. 
Since I began using Shredded Wheat Biscuit and Triscuit I have not taken any 
medicine, and have been troubled but slightly with constipation since. 

I know this reads almost like a patent medicine advertisement, but neverthe- 
less it is the truth. I really cannot praise Shredded Wheat Biscuit and Triscuit 
too highly. Mrs. ANNA B. CROW, 

Sherman, 111. 

The First Step in Digestion 

Triscuits are very palatable and have just the right crisp to them to bring on 
the flow of saliva which is so essential to the aid of digestion. 

Dr. W. A. LAMPMAN, 

Hastings, Mich. 

Strength for the Working Man 

I have been a user of Shredded Wheat Biscuit for eleven years. At that time 
I started using two Biscuits, which I increased to five about five years ago, and I 
now eat five Biscuits six mornings out of every week. I cannot find any food that 
I know is so healthy for a working man to use. I am on the move from half past 
four in the morning until eight o'clock at night, am 52 years old, never sick, eat 
very little meat, some days not any. Have from five to fourteen men at work. 
Keep my accounts, do my chores morning and night, keep two-horse team, which 
I take care of. Now, I say I could not do all this but for the Shredded Wheat, 

F. S. POTTER, 
Office, 730 Water St., Fitchburg, Mass. 



General Principles of Cookery 

In the condition in which man finds most of the natural sub- 
stances used as food they are difficult of digestion. By the appli- 
cation of heat, he can change the character of his food, make it 
more palatable and digestible, without disorganization of its 
elements. The application of heat to animal and vegetable sub- 
stances for such purposes constitutes the principles and science of 
cookery. For example, take the potato. In one thousand parts 
are found 760 parts of water, 200 parts of starch, and some mineral 
salts and albuminous compounds. In cooking, the moisture in the 
starch cells will cause them to burst. This disintegration of the 
starch cells is necessary before it becomes fit for the human system. 
The starch in all vegetable substances must undergo a similar 
change before it can be mixed with the various fluids developed 
in the mouth and in the walls of the alimentary canal. Some of 
these fluids, such as the saliva and pancreatic fluid, change the 
starch into dextrin and then into grape sugar, a change which 
appears to be necessary before the carbon or hydrogen can be 
oxidized. Without the preliminary operation of cooking, this 
change in all cases wotild be imperfect and often impossible. The 
thorough cooking of starchy food is of the utmost importance. If 
this is done imperfectly, the albuminoid envelope which encloses 
the starch granules has to be dissolved by the gastric juice. This is 
often difficult and sometimes impossible. 

The chief constituents of animal food are albumen, fibrin and 
fat, with mineral salts and juices. The flavor of meat is due to the 
osmazone, and some methods of cooking, such as roasting and 
boiling, appear to increase this flavor. Albumen and fibrin form 
about one -fifth of the meat. The former always coagulates by 
heat, and the expansion of the juices tends to separate the solid 
fibers, this separation depending very much on the method of 

43 



cooking. Albumen is as constant a constituent of animal food as 
starch is of vegetable, but these bodies differ greatly in their 
chemical compositions and the changes which they undergo in the 
stomach. Albumen is taken into the system as an insoluble sub- 
stance, but in contact with the gastric fluid becomes soluble — a 
condition necessary for every kind of food before it can nourish 
the body. 

Broiling. Perfect broiling is done over a clear, uniform, 
charcoal fire, which should slightly incline towards the cook. In 
this kind of cookery, the object is to coagulate as quickly as 
possible all the albumen on the surface and seal up the pores of 
the meat, so as to keep within it all its juices and flavor. It is 
therefore necessary thoroughly to warm the gridiron or broiler 
before putting on the meat, thus preventing the heat of the fire 
from being absorbed by the metal while the juices and flavor of 
the meat run into the fire. Rubbing the bars with a piece of fat 
taken from the meat to be broiled, or chalk or olive oil if fish is to 
be broiled, is customary, to prevent the article to be broiled from 
sticking to the bars. 

Roasting. Two conditions are essential to good roasting : 
a good fire and frequent basting. The meat, at first, should be 
placed close to a brisk fire for six or seven minutes, to coagulate 
the surface albumen. It should then be drawn back a short dis- 
tance and roasted slowly. If a meat screen is used, it should be 
placed before the fire and heated before the meat is put to roast. 
The heat radiating from a good open fire quickly coagulates the 
albumen on the surface of the meat and thus, to a large extent, 
prevents that which is fluid in the interior from solidifying. The 
time for roasting varies slightly with the kind of meat, the size of 
the joint or fowl, etc., and the condition of the fire, but under 
ordinary conditions, beef and mutton require sixteen to seventeen 
minutes to the pound ; veal and pork, nineteen minutes. A good 
way to tell when a joint is done, is to press the fleshy part with a 

44 



blunt skewer or wooden spoon; if the meat yields easily, it is done; 
game or poultry, by feeling the leg at the first joint or drumstick. 
Open fires or ranges are not now generally in use, but the difference 
between the results obtained from a closed oven or an open fire is 
so remarkable that the former method must not be confounded 
with baking, for roasting, when well done, is a wholesome method 
of cooking meat. 

Baking. The baking of meat is in many ways objectionable, 
and has been brought about by the gradual disuse of open ranges 
and grates. This method reverses the true order of cooking, be- 
ginning by the lowest temperature and finishing with the highest. 
Baked meat, which is now often called roast meat, has not the 
delicate flavor, or the digestibility of roasted meats. The vapors 
given off by the charring of the surface and the peculiar odor of 
the empyreumatic oil are unable to escape, and thus the meat is 
cooked in an atmosphere charged by these vapors. 

Baked meat pie is less objectionable than plain baked meat, 
because in the pie, the surfaces of the meat are protected by a bad 
conductor of heat from that charring of the surface which gener- 
ates empyreumatic vapors, and the fat and gravy, rising gradually 
in temperature, assist in the cooking which more nearly resembles 
stewing than baking. When baking dishes which contain eggs, 
it should be remembered that the albumen becomes harder (con- 
sequently more indigestible), according to the time occupied in 
cooking. Under like conditions, about the same time is required 
for baking as roasting. Baking is, of course, especially suited for 
the cooking of puddings, etc. 

Boiling. Being one of the easiest methods of cooking, its 
success depends on certain conditions which may appear trifling, 
but which are necessary for the success of this method : 

1. The fire must be regulated to give a constant, moderate 
heat. 

2. The saucepan must be scrupulously scoured if made of 

45 



metal. If of granite, it must not be chipped. The contents must 
not come in contact with the under metal. 

3. The saucepan or container of whatever description should 
have a close fitting lid. 

4. The saucepan should be large enough to hold sufficient 
water to cover and surround the meat. 

Many differences of opinion exist among cooks as to whether 
the meat should be put into cold water and gradually brought to 
the boiling point, or should be put into boiling water. Such 
divergence of opinion is altogether unscientific, for it is whether 
boiled meat or soup is desired, which should determine the method 
of boiling. 

For example, if a piece of meat be put into water at a temper- 
ature of 60 degrees Fahrenheit, and gradually raised to 212 
degrees, the meat is undergoing a gradual loss of its soluble and 
nutritious properties, which are dissolved out of the meat, the 
fibers become hard and stringy, and the thinner the piece of meat 
the greater the loss of all those sapid constituents which make 
boiled meat savory, juicy and palatable. Thus to put meat into 
cold water is positively the best method for making soups and 
bouillons, but at the end of the operation, the meat has lost all its 
juicy, sapid and nourishing properties. The best method of boil- 
ing meat is to put the meat into boiling water, and after boiling 
seven minutes, to place the pot or saucepan containing the meat 
where its contents will not reach a temperature above 200 degrees, 
twelve degrees below the boiling point. 

The effect of placing meat in water when in a state of ebulition 
is to coagulate the albumen of the surface of the portion. This 
prevents (but not entirely) the juices passing into the water, and 
the meat thus boiled has lost less weight, has more flavor, and is 
more nourishing. It is impossible to boil meat without extracting 
some of the juices. 

46 



When soup is a secondary consideration, practice the method 
of placing the meat to be cooked in boiUng water; but in either 
case the liquor should be made into soup. 

Stewing. This method is generally practiced in the prepa- 
ration of made dishes. It is the method by which meat and other 
edibles are slowly cooked in close vessels. By stewing, the coars- 
est of meat may be made tender and digestible. There is an end- 
less list of dishes the making of which is rendered possible by this 
method of cooking. The far-famed "Chicken and Beefsteak en 
Casserole" are stews made in earthen dishes. 

Frying. There are two methods of frying. The dry method, 
as in frying pancakes or griddle cakes, and the wet method, as 
when the article to be fried is immersed in a bath of hot fat. 

In frying according to the second method, a frying ketde and 
a wire frying basket are used. The articles to be fried are placed 
in the basket and immersed in the hot fat. The hot fat should be 
heated gradually until it attains a temperature of about 400 degrees 
Fahrenheit. The most successful frying is accomplished when the 
fat rises two or three degrees during the frying. If the temperature 
is too low, the articles immersed in the fat are grease soaked. If, 
on the other hand, the temperature is too high, they are charred. 
Care should be taken not to lower the temperature too much by 
putting in too many things at once in the hot fat. Fried edibles 
should be crisp and free from fat, and placed on soft paper im- 
mediately on being taken out of the frying medium. 

Olive oil and clarified butter are best for frying, though drip- 
pings and lard are commonly used. 



47 



Shredded Wheat Biscuit Recipes 

A Few of the Simplest and Most Wholesome 
Shredded Wheat Dishes 

Because of its porous shreds and its Biscuit form, Shredded 
Whole Wheat lends itself to a great variety of wholesome cook- 
ery. It quickly takes up the acid juices in fruits and neutralizes 
them, presenting them to the stomach in digestible form. Thou- 
sands of persons who cannot eat strawberries, peaches, or other 
fruits without distress may eat them in combination with Shredded 
Wheat Biscuit and thoroughly enjoy them, for the reason that 
they are perfectly and naturally assimilated. 

It forms equally palatable and delicious combinations with 
creamed oysters, meats, and all kinds of vegetables. Indeed, there 
is hardly any limit to the culinary possibilities of Shredded Wheat. 
Some of the expert chefs who have experimented with it find 
they can make several hundred dishes with Shredded Wheat. In 
this book we give the simpler and more nutritious ones which 
may be easily made by any cook or housekeeper in any home. 

To accommodate those who do not believe in the use of salt, 
or prefer very little, no salt is used in making Shredded Whole 
Wheat Biscuit. Those who relish or feel that they require the 
salt may add to suit the taste. 

Shredded Wheat crumbs are far superior for crumbing fish- 
balls, chops, croquettes, oysters, etc., and for stuffing, and for all 
dishes' where crumbs are used, such as escaloped oysters, souffle', 
etc., to the ordinary bread or cracker crumbs. 

Because of the porous structure of the shreds, and as they are 
made very crisp in the baking, the Biscuit will at times absorb 
moisture. This, however, can be immediately removed by thor- 
oughly heating the biscuit in the oven, which will at once restore 
its original delicious crispness. This should always be done just 
before using the biscuit in whatever form. 

4S 



Shredded Wheat Biscuit for Breakfast 

Thoroughly heat the Biscuit in the oven to restore crispness. Then place the 
Biscuit in a saucer or bowl and pour hot milk over it. Pour a little cream over 
the top of the Biscuit, and salt or sweeten to suit the taste. If preferred, cold milk, 
instead of hot milk, may be used. 

There are many other appetizing ways of serving Shredded Wheat for break- 
fast. You are sure to like it in one of these ways : Dip the Biscuit quickly in 
milk, drain, and then add cream. Or, dip the Biscuit in milk, drain, and fry in 
butter, after which it may be served with a little cream. If you don't like milk 
or cream, dip the Biscuit quickly in hot salt water, and place a chunk of butter 
on it, allowing the butter to melt into the shreds. The Biscuit is also delicious 
when split and heated in oven and eaten with butter the same as any toast. 



Poached or Scrambled E^gs on Shredded Wheat Biscuit 

Moisten the Biscuit slightly with cold water, place small bits of butter on top, 
put in a buttered pan in hot oven about three minutes. Use as a toast for scram- 
bled or poached eggs. 



Shirred E^^s in Shredded Wheat Biscuit Baskets 

Six eggs, 6 Shredded Wheat Biscuit, 2 tablespoons butter, salt and white 
pepper, 1 cup milk. Turn the milk into a shallow dish. Prepare the Biscuit 
baskets by crushing an oblong cavity in the top of the Biscuit with the bowl of a 
teaspoon, and removing the inside shreds. Dip the bottom of the basket lightly 
in the milk and place in buttered pan. Put little bits of butter in bottom of Bis- 
cuit baskets, salt and pepper lightly, and break an egg into each basket. Put little 
bits of butter on top, salt and pepper, set in moderate oven until white of the egg 
is set. Remove from pan with pancake turner to warm plate and serve at once. 



Creamed Eggs on Shredded Wheat Biscuit 

Four eggs, J4 cup thin cream, 1 tablespoon butter, X teaspoon salt, 3 table- 
spoons grated old English cheese, ys teaspoon paprica. Split and toast the Biscuit. 
Break the eggs separately in a saucer. Melt the butter in the blazer, then add the 
cream, and when it is hot slip in the eggs. When the eggs are nearly cooked, 
sprinkle over them the grated cheese, and season with the salt and paprica. Place 
the eggs on the toasted halves of Biscuit, turn the cream over them and serve. 

49 



Shredded Wheat Biscuit Gruel for Infants and Invalids 

One pint of water, 1 Shredded Wheat Biscuit, salt to taste, 1 cup of milk. 
Bring the water to a boil, add Shredded Wheat Biscuit and salt, cook half an hour 
in a double boiler, stirring frequently. Then add the milk, and when hot it is 
ready to serve. If it be used for an infant or small child, strain. 



Shredded Wheat Substitute for Pancakes 

Saturate the Biscuit thoroughly with hot water, lay all over the top thin slices 
of butter and serve, while still hot, with ample maple syrup or powdered or plain 



Shredded Wheat Cream Toast 

One quart of milk, 4 tablespoons flour, 1 tablespoon butter, salt to taste, 
6 Shredded Wheat Biscuit. Heat the milk in a double boiler, put the cover on. 
When hot, add the flour previously mixed with a little cold milk, stir, and cook 
until smooth and thick. Add the butter and salt, and keep hot while preparing 
the Biscuit, splitting them lengthwise, then toasting lightly. Finish by turning the 
hot cream sauce over the Biscuit and serve. 



Fish Balls with Shredded Wheat 

One-half pound salt codfish, 4 Shredded Wheat Biscuit rolled and sifted, 1 
tablespoon butter, 1 pint hot milk, % teaspoon white pepper, 1 egg; for crumb- 
ling, 2 Shredded Wheat Biscuit, rolled and sifted. Freshen the fish and chop or 
pick very fine, add crumbs and pepper, and mix well. Add butter and hot milk, 
stirring well. Let stand five minutes. Make into balls, roll in the egg beaten 
light, then in the crumbs, and fry in deep fat. 



Fish Chops with Shredded Wheat 

One can salmon, 5 rolled Shredded Wheat Biscuit sifted, }i teaspoon salt, yi 
teaspoon paprica, 1 cup white sauce, 1 well-beaten egg, 1 tablespoon water, maca- 
roni. Drain off the oil, remove skin and bones, and pick the salmon very fine 
with a fork. Add salt, paprica, and 1 rolled and sifted Shredded Wheat Biscuit. 
Mix thoroughly and add the white sauce. Set away to get cold, shape into chops, 
stick a piece of macaroni in the end for the chop bone, roll in the egg and water, 
then in the sifted biscuit crumbs and fry in deep fat. Garnish with parsley and 
serve with quarters of lemon. 

50 



Fried Fish or Meat with Shredded Wheat 

Wash the fish thoroughly, wipe dry, sprinkle with salt, dip in beaten egg, 
then roll in Shredded Wheat crumbs, rolled and sifted. Place in frying basket 
and fry in hot fat. If fish is large, cut into pieces, and proceed as directed. 
Shredded Wheat may be used nicely also in the same way for fried veal, pork, or 
other fried meats. 



Shredded Wheat Stuffing for Roast Turkey, Chicken. 
Duck, or Other Fowl 

Eight Shredded Wheat Biscuit, rolled and sifted, 2 teaspoons herb dressing, 1 
tablespoon minced parsley, 2 level teaspoons salt, Yz cup butter, Yz cup boiling 
water. Mix the dry ingredients and parsley, melt the butter and add boiling water 
to it, mix with the dry ingredients, stirring it well. The same stufl&ng may also be 
used for baked fish or roast meat. 



Shredded Wheat Chicken, Meat or Oyster Pie 

Prepare creamed chicken, oysters or meats in the usual way. Butter shallow 
individual baking dishes or bowls. Sprinkle toasted Shredded Wheat crumbs in 
the baking dishes, as much as will adhere to the sides. Fill the baking dish thus 
lined with the creamed preparations, sprinkle layer of the Shredded Wheat crumbs 
on top, finish with bits of butter, and bake in the oven a few minutes. Serve 
in the dish it has been baked in. 



Strawberries in Shredded Wheat Biscuit Baskets 

Prepare berries as for ordinary serving. Crush an oblong cavity in the top of 
the Biscuit with the bowl of a teaspoon, removing the inside shreds from the basket 
or pattie shell. Heat the Biscuit basket thoroughly in the oven, then fill with the 
strawberries in their own juices, and serve with milk or cream. Sweeten to suit 
the taste. Raspberries and blackberries can also be served in the same way. Or, 
if preferred, instead of making the Biscuit basket the berries with juices can be 
poured over the Biscuit and then served with milk or cream and sugar the same as 
before. 

51 



Peaches in Shredded Wheat Biscuit Baskets 

Pare and slice the peaches as for ordinary serving. Make the Biscuit basket 
as directed in preceding recipe, heating thoroughly in the oven just before using, 
and fill with the sliced peaches in their own juices. Serve with milk or cream, 
and sweeten to suit the taste. In the same manner sliced bananas, pineapples 
and other fruits, fresh, stewed or canned, can be used with Shredded Wheat 
Biscuit. Or, if preferred, instead of making the Biscuit basket a quantity of the 
fruit with juices can be poured over the Biscuit and then served with milk or 
cream and sugar the same as before. 

Baked Apple with Shredded Wheat Biscuit 

Heat the Biscuit in the oven to restore crispness. Place the baked apple in 
dish with the Biscuit, as in illustration, pouring milk or cream over both ; sweeten 
to suit the taste. Or, after making the Biscuit basket as previously directed, 
remove the rind and place the baked apple in cavity on top of the Biscuit. Pour 
over it milk or cream, and sweeten to suit the taste. 

Chicken Shredded Wheat Patties 

One cup white stock, 1 cup milk, 4 level tablespoons fiour, 4 level table- 
spoons butter, 1 teaspoon salt, % teaspoon white celery pepper, 2 cups cold 
chicken cut in cubes, 6 Shredded Wheat Biscuit. Put the stock and milk to heat. 
Blend butter and flour, add the hot milk, a little at a time, cook two minutes, add 
seasoning and chicken, and keep hot. With the bowl of a teaspoon crush a cavity 
in the top of the Biscuit, removing the inside shreds to form a pattie shell. Heat 
thoroughly in the oven and fill with mixture. Put back in oven five minutes, 
remove to warm platter, and pour over them the remaining mixture. 

Chicken Fricassee with Shredded Wheat Biscuit 

Clean, singe, and cut the chicken into pieces for serving. Cover with boiling 
water, add 1 teaspoon salt and yi teaspoon white pepper. Cook slowly till tender, 
reducing the water to 1 pint. Take the chicken from the water, remove the large 
bones, put the chicken where it will keep warm. Add to the pint of stock yi cup 
cream. Blend together in saucepan 3 tablespoons butter and 5 tablespoons flour, 
add the hot stock and cream, stirring till thick and smooth. Season to taste 
with celery salt and white pepper. Place the chicken in the sauce and keep hot 
while you prepare 5 Shredded Wheat Biscuit as directed in the preceding recipe. 
When heated, place Biscuit on warm platter, and arrange chicken neatly on the 
Biscuit. Turn the sauce over all and serve at once. 

52 



Oyster Shredded Wheat Patties 

One quart oysters, 8 Shredded Wheat Biscuit, Ipint milk, 4 level tablespoons 
flour, 4 level tablespoons butter, 1 teaspoon scraped onion, 1 cup oyster liquor, 
salt and white pepper. Make the Biscuit baskets or pattie shells as explained in 
preceding recipes. Sprinkle with salt, dust with pepper, and put a small piece of 
butter in bottom. Pick over the oysters and fill the Biscuit baskets or pattie 
shells, season with salt, pepper, and put in buttered pan. Put bits of butter on 
top, cover the pan, and bake in quick oven twenty-five minutes. Serve with white 
sauce made from the milk, oyster liquor, flour, butter, Yi teaspoon salt, and 

1 teaspoon scraped onion. 

Clam Shredded Wheat Patties 

One quart clams, 8 Shredded Wheat Biscuit, % pound butter, white pepper, 
salt, 1 cup milk. Pick over the clams and chop the hard part. Strain the liquor, 
add to the chopped part of clams, then add the soft part. Prepare the Biscuit bas- 
ket or pattie shell in the same way as for oyster patties, and place in a buttered 
pan. Fill with the clams, season with salt and pepper, put bits of butter on top, 
cover the pan and bake twenty-five minutes. Serve with white sauce. 

Creamed Dried Beef on Shredded Wheat Biscuit 

One-half pound dried beef chipped fine, 4 level tablespoons Entire Wheat 
Flour, 4 level tablespoons butter, 1 pint hot milk, dash cayenne, 8 Shredded 
Wheat Biscuit. Melt the butter in a saucepan, add beef, cayenne and flour, stir 
well and add hot milk, a little at a time, cooking till thick and smooth. Serve in 
Biscuit baskets or on moistened Biscuit, prepared as in first recipe. 

Creamed Peas in Shredded Wheat Biscuit Baskets 

One quart cooked green peas or 1 can peas, 2 cups milk, 2 tablespoons flour, 

2 tablespoons butter, Yz teaspoon salt, Y^ teaspoon paprica, 1 teaspoon scraped 
onion, 6 Shredded Wheat Biscuit, 1 tablespoon butter, 1 teaspoon salt. If green 
peas are used, cook in boiling unsalted water till tender. Just before they are 
done, add 1 teaspoon salt. Then drain and add 1 level tablespoon butter. Make 
a white sauce of the milk, butter, flour, salt, paprica and onion juice, cook two 
minutes and add the peas. Prepare the Biscuit baskets by crushing the top of the 
Biscuit with the bowl of a teaspoon and removing the inside shreds. Heat 
thoroughly in the oven, fill with the creamed peas and serve hot, sending the 
remaining sauce to the table in a pitcher to be added there. 

S3 



Asparagus Shredded Wheat Patties 

Two bunches fresh asparagus, or one can of canned asparagus, 1 cup milk, 2 
level tablespoons butter, 1 level tablespoon flour, yi teaspoon salt, Yz teaspoon 
paprica, 8 Shredded Wheat Biscuit. Wash and cut the asparagus into small 
pieces, boil in salted water till tender. Drain and add 1 tablespoon butter. Salt 
and pepper to taste, and pour over it white sauce made of the milk, flour, salt, 
paprica and one tablespoon butter. Prepare the Biscuit baskets or pattie shells as 
for oyster patties, and heat thoroughly in the oven, fill with the mixture and serve 
hot. If canned asparagus is used, drain in colander and let cold water run through 
it a minute. Heat and proceed as with fresh asparagus. 



Mushrooms in Shredded Wheat Biscuit Baskets 

Put two tablespoons butter in the frying pan. When it is melted, put in, top 
down, 20 medium sized mushrooms, washed and peeled, cook slowly 15 minutes, 
not letting the butter burn. Then take out the mushrooms, keep them hot, add 
in the frying pan 1 tablespoon of butter and 2 tablespoons of flour. When well 
blended add sufficient chicken or beef broth to make a sauce of the consistency of 
double cream, seasoned to taste. Make the Biscuit baskets or pattie shells as pre- 
viously directed. Place in a pan and heat thoroughly in oven, then fill with the 
prepared mushrooms, garnish with parsley and quarters of lemon. 



Shredded Wheat Biscuit Dainties 

Split the Biscuit lengthwise, dip the bottom half quickly into cold milk, and 
place on plate on which it is to be served. Spread lightly with currant, crab-apple, 
or grape jelly. Dip the top half in the milk, drain ofT all the milk possible, and 
cover the jelly. Spread the top in the same manner, and decorate with little 
mounds of whipped cream, part of which may be colored with a little of the jelly 
whipped into the cream ; place in alternate moulds, capped with a little cube of 
the jelly. Nuts and dates, or nuts and figs, chopped together, may be substituted 
for the jelly, capping the cream with the nuts and fruit. 



Strawberry Shredded Wheat Shortcake 

One quart strawberries, % cup granulated sugar, 6 Shredded Wheat Biscuit, 1 
pint milk, 1 cup cream, whipped or plain. Pick over and wash the berries. Crush 
half of them, sprinkle with the sugar, and set in a cold place till chilled. Split 
the biscuit lengthwise with a sharp-pointed knife. Dip the bottom half in the milk, 

54 



drain off all the milk possible, then cover with a layer of the crushed berries, allow- 
ing the juices to saturate the shreds. Dip the top half of the biscuit, drain and 
cover the berries. Place layer of the whole berries on top, and dress with the 
cream. Strawberries may be served very nicely also in Shredded Wheat Biscuit 
baskets by filling the baskets with crushed berries, and bedding the whole berries 
on top of the crushed ones. See preceding recipes or first colored page for pre- 
paring the baskets. The Biscuit may be served in the same manner with rasp- 
berries, blackberries, bananas, peaches, or any suitable berries or fruit. 



Peach Shredded Wheat Shortcake 

Twelve ripe peaches, 1 cup granulated sugar, 6 Shredded Wheat Biscuit, 1 
pint milk, 1 cup cream, whipped. Peal and cut the peaches into small pieces, add 
the sugar and set on the ice one hour. When ready to serve, split the Biscuit and 
proceed as for Strawberry Shredded Wheat Shortcake. 



Bananas with Shredded Wheat Biscuit 

Six Shredded Wheat Biscuit, 4 bananas, 1 pint milk, % cup fine granulated 
sugar, 1 cup cream, whipped, 2 tablespoons powdered sugar. Peel and slice the 
bananas with a silver knife, cover with the granulated sugar, and set in a cool 
place. Prepare the Biscuit by dipping in the milk, drain off all the milk possible, 
place on the plates on which they are to be served. Split and fill with the pre- 
pared bananas, put the top half back. Put layer of bananas on top, cover with 
whipped cream sweetened with the powdered sugar, and decorate with little cubes 
of bright jelly. Sliced bananas may also be served in the Biscuit baskets with milk 
or cream. Or, if preferred, the sliced bananas can simply be placed on top of the 
Biscuit and then served with milk or cream and sugar the same as before. 



Pineapple in Shredded Wheat Biscuit Baskets 

One pineapple, yi cup sugar, >^ cup ice water, 6 Shredded Wheat Biscuit. 
Pare and remove all the eyes from the pineapple, cut into slices and pick into 
shreds with a silver fork. Place layer of pineapple in earthen dish, sprinkle with 
sugar, and proceed in this way until the pineapple and sugar are used. Then turn 
over all the yi cup ice water. Set away in cool place till ready to serve, or if 
needed at once, mix all thoroughly and let it stand while you prepare the Biscuit 
baskets as previously directed. Then fill the baskets with the prepared pineapple, 
using all the syrup, allowing it to saturate the Biscuit thoroughly. Serve on indi- 
vidual plates. 

55 



Shredded Wheat Biscuit and Stewed Prunes 

One pound prunes, 4 cups cold water, Yz cup sugar, 1 lemon, sliced, 6 Shred- 
ded Wheat Biscuit, 1 pint milk. Wash the prunes thoroughly, put in saucepan 
with water and sliced lemon. Simmer slowly until tender enough for the seed to 
slip out, then add sugar, and when all is dissolved remove seed and set away to 
get cold. Prepare the Biscuit as in the first recipe, fill with the prunes and serve. 
The prune juice or syrup can be used in place of milk or cream and sugar, if 
desired. 



Shredded Wheat Biscuit with Apple Sauce 

Six apples, Yz cup sugar, 1 cup boiling water, 6 Shredded Wheat Biscuit. 
Wash, pare, and quarter the apples. Put them in a saucepan with boiling water, 
stew slowly till tender, keeping the saucepan covered. When tender add the 
sugar, stir gently until the sugar is dissolved. Pour into earthen dish and set away 
to cool. Split the Biscuit lengthwise, heat thoroughly in the oven, and put Y^ inch 
layer of the apple sauce between the halves. Serve with milk or cream and sugar. 



Apple Charlotte with Shredded Wheat 

Eight medium sized tart apples, 4 Shredded Wheat Biscuit, 3 cups water, Yt 
cup sugar, Y^ [teaspoon nutmeg, 4 level tablespoons butter. Wash, pare, and 
quarter the apples, put in a saucepan with water and sugar, and stew slowly, 
covered, till tender. Then add nutmeg and mix thoroughly. Split the Biscuit 
lengthwise, dip the bottom halves in 2 tablespoons melted butter. Butter a pud- 
ding dish, and place the dipped halves in the dish on bottom and sides. Turn in 
the prepared apples. Cover with the tops of the Biscuit, on which put bits of 
butter. Cover and bake one hour. 



Apple Shredded Wheat Pie 

One-half pound evaporated apples, or 6 large apples, 1 lemon, Y^ cup sugar, 
6 Shredded Wheat Biscuit, 1 pint milk, 1 cup cream, whipped, 4 cups cold water. 
Core, pare, and quarter the apples, if fresh are used, or wash and pick over the 
evaporated apples. Add the water and lemon, and stew slowly till tender, then add 
the sugar, and when it is dissolved, take from fire. Strain off all the syrup, and 
cut the apples into small pieces. Prepare the Biscuit by first heating thoroughly 
in the oven, then dip in cold milk, drain off all the milk possible, place on plate 
on which it is to be served, and moisten with fruit syrup. Place enough of the 

56 



sliced apples on the Biscuit to be at least Yz inch thick when distributed evenly. 
Distribute the apples with a knife, so as to be flat on top and straight and square 
on ends and sides. With knife spread top dressing of whipped cream lightly over 
top, sides and ends, allowing the fruit to show through. The cream may be 
ribbed with a fork made hot in boiling water. 

Prune Shredded Wheat Pie 

One pound prunes thoroughly washed, 4 cups of cold water, Yz cup sugar, 
1 lemon sliced, 6 Shredded Wheat Biscuit, 1 pint milk, 1 cup cream, whipped. 
Put the prunes, lemon and cold water in a saucepan on the fire, and then stew 
slowly till tender enough for the seed to slip out. Then add the sugar, and when 
it is dissolved, remove from fire. Turn the syrup off and set aside to cool. Re- 
move lemon, and seeds from prunes, and chop the prunes into small pieces. Then 
proceed as in recipe for apple Shredded Wheat pie. 

Jellied Apple in Shredded Wheat Biscuit Cups 

Six apples, 6 Shredded Wheat Biscuit, 3 cups water, 1 pint milk, 1 cup sugar, 

Y box pink gelatine, Y cup cold water, juice of 1 lemon and Y the grated rind. 
Put gelatine to soften in Y cup of cold water. Wash, core, pare the apples and 
put them to cook in the water, simmering gently till tender. Line 6 cups with the 
top halves of the Biscuit dipped in the milk and drained, so as to be easily shaped 
in the cup. When the apples are tender, remove to a colander to drain, then 
place one in each cup. Add to the water in which the apples were cooked, the 
sugar, softened gelatine, lemon juice and rind, and cook till it reduces one-third. 
Turn this mixture over the apples till the cups are full. If there is any syrup left, 
save it to fill the cups, as the mixture cools. When cold and firm, turn out and 
serve with cream and sugar. 

Shredded Wheat Steamed Fruit Pudding 

Three cups rolled Shredded Wheat Biscuit, 1 cup flour, in which has been 
mixed % teaspoon baking powder, Y^ cup butter, 1 cup washed and chopped 
raisins, 2 apples chopped with the raisins, Y teaspoon salt, Y teaspoon cinnamon, 

Y teaspoon nutmeg, Y cup molasses, 1 scant teaspoon soda, 2 cups sweet milk. 
Put the water on to boil before beginning the pudding, then butter the mold. Mix 
the butter and rolled Shredded Wheat Biscuit together. Add the flour in which 
the baking powder has been mixed, then the salt, cinnamon, nutmeg and chopped 
fruit. Mix well. Add the soda to the molasses, stir till foamy, add to the mix- 
ture. Mix and add the two cups of milk, stir it in well, pour into the buttered 
mold, cover and steam three hours. Serve with hard sauce. 

57 



Shredded Wheat Biscuit Fruit Sandwich 

Four large apples, ^ cup water, Yz cup sugar, 2 Shredded Wheat Biscuit, 
XYz pound raspberry, strawberry, lemon or orange jelly or gelatine, the red-colored 
jelly or gelatine making the handsomest dish. Pare, core and quarter the apples, 
put in saucepan with the Yz cup water and cook covered until tender, then add the 
sugar and set in a cool place until cold. Split the Biscuit lengthwise into halves, 
remove some of the inside shreds, put a layer of stewed apples between the halves. 
Into a narrow pan, long enough to take 2 Biscuit, placed end to end, turn the 
jelly to a depth of X inch, and set in ice water to harden. When it is hard, 
place the Biscuit upside down in the pan and turn around them the remainder of 
the liquid jelly, then set away to harden. Serve with thin cream. In their season, 
strawberries, crushed or cut in halves, may be used as a substitute for stewed 
apples. Raspberries or other berries may also be used without cutting or crushing. 

Note. — Your tinner can make the mold for you. Dimensions : Depth, 2>^ 
inches ; length at top, 9 inches ; length at bottom, 8>^ inches ; width at top, 3>^ 
inches ; width at bottom, 2|^ inches. 



Charlotte Russe with Shredded Wheat 

Quarter box gelatine, Y cup cold milk, 1 pint cream, Yj, cup powdered sugar, 
Yi teaspoon vanilla, 5 drops almond, halves of three Shredded Wheat Biscuit. 
Soften the gelatine in cold milk, dissolve in hot milk and strain. Chill the cream 
and whip, add powdered sugar and vanilla. Stir in quickly the strained gelatine 
till thoroughly mixed with the cream. Beat, and when thick enough to drop, turn 
into a mold wet with cold water and lined with the halves of Shredded Wheat 
Biscuit, dipped in the milk, vanilla and almond, and thoroughly drained. Set in 
cold place till ready to serve, then turn out and garnish with cubes of jelly. 



Shredded Wheat Ice Cream 

One pint heavy cream, 1 pint milk, Yi- pound sugar, Yi> cup toasted Shredded 
Wheat Biscuit crumbs, tablespoon vanilla. Put the milk and sugar together in a 
saucepan on the range, let it come to a boil, remove from the fire, let cool about 
two minutes and pour in the Shredded Wheat crumbs. When cold add the cream 
and vanilla and freeze in the usual manner. Proportion of freezing mixture is 4 
pounds of ice and 1 pound of salt. Turn rapidly. To do so will make the cream 
lighter and freeze quicker. When frozen, take out the paddle, scrape the sides, 
repack, cover lightly and let stand an hour before serving. 

58 



Shredded Wheat Fudge 

One and a quarter pound granulated sugar, Yz pint milk, 1 cup crushed Shredded 
Wheat Biscuit (not pulverized) . Mix the sugar and milk and stir over the fire until 
dissolved. Then cover and let boil until a drop of the mixture when placed in cold 
water can be made into a soft ball. Take off from the fire and cool slightly by 
placing the saucepan into a basin of cold water. Add vanilla or any other flavor 
to taste. Then add the cupful of crushed Shredded Wheat Biscuit, working the 
mixture with a spoon so as to cream it. Work until smooth. Roll it to a thick- 
ness of an inch and cut into squares. To make Chocolate Shredded Wheat Fudge 
add grated chocolate to the mixture at the same time as the Shredded Wheat and 
flavoring. 



59 



Triscuit Recipes 



To accommodate those who do not believe in the use of salt, 
or prefer very little, no salt is used in making Triscuit. Those 
who relish or feel that they require salt may add to suit the taste. 

Because of the porous structure of the shreds, and as they are 
made very crisp in the baking, Triscuit will at times absorb mois- 
ture. This, however, can be immediately removed by thoroughly 
heating the Triscuit in the oven, which will at once restore their 
original crispness. This should always be done just before using 
Triscuit in whatever form. 

When using a chafing-dish, and a hot oven is not available, 
Triscuit may be easily heated just before being used by placing 
them in the blazer of the chafing-dish, with cover on, over the 
hot-water pan, which should contain but very little water. In this 
way the Triscuit may be thoroughly heated, while the other ingred- 
ients, called for in the recipe, are being prepared. When ready 
to serve, the Triscuit will then be deliciously crisp and appetizing, 
making an ideal toast for chafing-dish cookery. 

Triscuit with Butter, Cheese or Marmalade 

Thoroughly heat the Triscuit in the oven to restore crispness. Use as a wafer 
or toast spread with butter, cheese or marmalade, or serve with beverages. 
Triscuit also forms a delicious basis for many dainty dishes, such as peached or 
scrambled eggs on toast, welsh rarebit, lobster 'a la Newburg, and for practically all 
chafing-dish combinations. 

White Sauce 

White sauce is one of the essential requisites of chafing-dish cookery. The 
method is always the same whenever butter and flour are used, whether brown or 
white sauce is to be made. 

For two cups of sauce use : 5 squares butter, 4 level tablespoons flour, 2 cups 
liquid, light milk, cream or white stock, according to the requirements of the dish 
to be made, white pepper or paprica and salt to taste. Put the butter in the blazer 
over the open fire. It is quicker this way, but it can also be made with the blazer 

60 



over the hot-water pan. Let the butter melt. It must not color or fry. Add the 
flour, blend and cook two or three minutes, then add gradually the liquid, stirring 
all the time. After all the liquid is in, and the sauce boils up once, it is ready. 
The addition of a few drops of lemon juice from time to time, when the sauce is 
being made, will whiten it. 

Deviled Sauce 

Four squares butter, 1 tablespoon chopped parsley, 1 tablespoon finely chopped 
onion, 1 teaspoon English mustard, 2 tablespoons vinegar, 1 tablespoon Worces- 
tershire Sauce, cayenne, black pepper, salt. Put all the ingredients, except the 
Worcestershire Sauce, in the blazer over the open fire. When the mixture begins 
to boil, cook a minute longer, stirring all the time, add the Worcestershire Sauce 
last. Used for various deviled meats, fowls, game, etc. 

Lobster "a la Newbury on Triscuit 
No. 1 

One boiled lobster, medium sized, 2 squares butter, 3 yolks of eggs, 1 gill of 
rich cream, nutmeg, salt and paprica. Split and crack the shell of the lobster, 
remove the meat and cut it into slices X of an inch thick. Melt the butter in the 
blazer, put in the lobster meat, cook about three minutes, season with a grating of 
nutmeg, salt and paprica. Beat the yolks of the eggs, add the cream to the yolks, 
gradually pour this mixture into the blazer. As soon as the eggs thicken the sauce, 
serve immediately on warm Triscuit. The red Newburg is produced by the lobster 
coral, dried and powdered, and added to the above mixture. 

Lobster ^a la Newburg on Triscuit 
No. 2 

One cup of white sauce, Yz pound lobster, 2 squares butter, 1 egg yolk, pap- 
rica. Make the cream sauce as previously directed. To a cup of the sauce add 
the lobster cut into delicate slices. When hot, shake in the paprica, bind with the 
yolk of egg. Serve on warm Triscuit. 

Lobster in Butter on Triscuit 

Three squares of butter, one medium sized lobster, 1 tablespoon of lemon juice, 
salt and white pepper. Put the butter in the blazer over the open fire. When 
melted, put in the lobster, cut one-half inch thick. When thoroughly heated add 
the lemon juice, salt and pepper. Serve on warm buttered Triscuit. 

61 



Welsh Rarebit on Triscuit 
No. 1 

One pound cheese, % pound butter, 1 glass of cream or milk, salt, cayenne. 
Cut the cheese into small pieces and put it with the butter in the blazer, work them 
together with a spoon until the cheese is melted and hot — it must not come to a 
boil — keep it from getting too hot by putting in the cream or milk in small 
portions; season with salt and cayenne. Serve on warm Triscuit. 

Welsh Rarebit on Triscuit 
No. 2 

One cup hot milk, % pound cheese, grated, ^2 teaspoon salt, X teaspoon 
mustard, % teaspoon paprica, 1 teaspoon flour, 1 egg well beaten, 1 teaspoon but- 
ter. Put the milk to heat. Mix cheese, flour, egg, mustard, salt and pepper in 
saucepan, and when the milk is scalding hot, add it, a little at a time, to the 
cheese mixture. Stir, cooking slowly, until smooth as cream. Take from fire and 
add butter, stir in well, and pour over the warm Triscuit. 

Welsh Rarebit on Triscuit 
No. 3 

One half-pound American cheese, }i cup cream, 2 eggs, 2 squares butter, 
salt and paprica. Put the cheese in the blazer over the hot-water pan. When it 
begins to melt, add the butter. When smooth, add the eggs beaten light, and then 
the cream. Stir until cooked smooth, season to taste with the salt and paprica or 
Tobasco sauce. Serve on warm Triscuit. 



Crab Meat ^a la Newbury on Triscuit 

One and a half cups cream sauce, 1% cups crab meat, 1 teaspoon lemon juice, 
salt and paprica, 2 yolks of eggs. Make the cream sauce as previously directed. 
Keep it hot in the blazer over the hot-water pan, put in the crab meat. When 
thoroughly heated, add the paprica, salt and lemon juice. Bind with the yolks of 
eggs. Serve on warm Triscuit. 

Deviled Crabs on Triscuit 

Three squares butter, 1 tablespoon flour, ^ cup milk, 2 yolks hard boiled 
eggs, H cup crab meat, 1 teaspoon lemon juice, 1 teaspoon English prepared 

62 



mustard, salt and paprica. Melt half of the butter in the chafing dish, add the 
flour, blend, pour in the milk gradually, stirring until thickened, pound and mix 
together the yolks and remaining butter. Add this to the sauce, then the lemon 
juice, mustard, salt, paprica, and last the crab meat. When hot serve on warm 
Triscuit. 

Plain Oysters on Triscuit 

Two dozen selected oysters, 2 squares butter, juice of half a lemon, salt and 
white pepper. Scald the oysters in the blazer, skim, add the butter, lemon juice, 
salt and pepper. Serve on warm buttered Triscuit. 



Oyster Kromeskies on Triscuit 

Select nice large oysters, scald them in their own liquor in the blazer. When 
plump, drain off the liquor, wrap each oyster in a slice of bacon, fasten with a 
toothpick, heat the blazer very hot and fry quickly. Serve on warm Triscuit, 
buttered and sprinkled with chopped parsley. 



Fricassee of Oysters on Triscuit 

Twenty-four large oysters, 2 squares of butter, 1/^ cups white sauce made as 
previously directed, salt and white pepper. Drain the liquor off the oysters into 
the blazer, let it come to a boil, skim, then put in the oysters with the two squares 
of butter. Place the blazer over the hot-water pan and cook until the oysters are 
shrivelled. Add the white sauce, season, and serve on warm Triscuit. 



Oysters 'a la Newbury on Triscuit 

Proceed as directed for oyster fricassee, then bind the mixture with two yolks 
of eggs well beaten. Flavor with grating of nutmeg and one teaspoon of lemon 
juice. Serve on warm Triscuit. 



Deviled Oysters on Triscuit 

Make the fricassee of oysters as directed, and flavor the compound with pap- 
rica, 1 tablespoon each of onion juice and prepared mustard, teaspoon of Halford 
sauce and Worcestershire sauce to taste. Serve on warm Triscuit. 

63 



Oysters 'a la Creole on Triscuit 

One pint of oysters, 1 cup stewed tomatoes, 4 squares butter, a heaping table- 
spoon of minced onion, a tablespoon of flour, a teaspoon of chopped parsley, 
Hungarian paprica, salt. Melt the butter in the blazer. Put in the chopped 
onions and brown nicely. Put in flour and stir until blended. Add the stewed 
tomatoes. When the tomatoes come to a boil and are thickened, add the oysters 
previously scalded and drained. Season with paprica and salt. Serve on warm 
buttered Triscuit. 

Oysters with Scrambled Eggs on Triscuit 

Four squares butter, yz dozen eggs, 1 cup scalded oysters cut in eighths, salt 
and paprica. Melt the butter in the blazer over the hot-water pan, add the eggs 
beaten just sufficiently to mix the yolks and whites, shake in the salt and paprica. 
When the mixture begins to curd add the oysters. Serve on warm buttered Triscuit. 



Oysters Stewed in Milk with Triscuit 

Two dozen selected oysters, 1 pint milk, 4 squares butter, salt and paprica. 
Put the oyster liquor into the blazer, let it come to a boil, then skim off the froth. 
Pour into a bowl, cover so as to keep it warm. Heat the milk, and when it is 
hot, add the butter, then the broth and oysters, season with salt and pepper. Cook 
until the oysters are scalded or shrivelled. Serve in shallow bowls into which you 
have placed a warm buttered Triscuit. 



Oyster Crabs Fricasseed on Triscuit 

Prepare one cupful of oyster crabs by cooking them in 4 squares of butter in 
the blazer over the open fire until they become a bright pink, then season and 
place the blazer over hot-water pan, and add one cup of cream sauce made as 
previously directed. When hot serve on warm Triscuit. 



Stewed Clams on Triscuit 

Scald the clams in their own liquor, skimming the froth. Pour them into a 
bowl, and keep covered and hot if possible. Put 4 squares of butter in a blazer 
over the hot-water pan, add 2 tablespoons of flour, then 1 cup milk gradually. 
When cooked and thickened, add 1 tablespoon chopped parsley, then the clams 
and their liquor. Season with salt and pepper, and cook about two minutes 
longer. Serve on warm buttered Triscuit. 

64 



Clams "a la Newburg on Triscuit 

Two dozen little neck clams, 3 squares butter, paprica, salt, yolks of two eggs. 
Melt the butter in the blazer over the hot-water pan, blend in the flour, add the 
cream gradually, then the clams drained. When the mixture is hot, season and 
bind with the yolks of eggs beaten light. Serve on warm buttered Triscuit. 

Hashed Clams with Triscuit 

Cut very fine 2>^ dozen little neck clams. Place the chafing dish over the 
open fire, put in three squares of butter, then the hashed clams and their juice. 
Add a teaspoon of minced chives or tender green onion tops, and two of 
parsley. When the contents of the blazer boils up, stir it, and when it boils up 
again, add enough Triscuit, crushed or rolled, to thicken the mixture. Season 
to taste and serve on warm buttered Triscuit. As Triscuit absorbs a great deal of 
moisture, care should be taken to prevent the mixture from getting too thick. 

Scrambled Eggs on Triscuit 

Four squares of butter, 6 eggs, 4 tablespoons cream, Yz teaspoon salt. Melt 
the butter in the blazer over the hot-water pan. Beat well together the eggs, salt 
and cream. When butter is melted, pour in the eggs and stir slowly until of the 
proper consistency. Serve on warm buttered Triscuit. 

Scrambled Eggs with Bacon on Triscuit 

Six slices of bacon, 6 eggs, 3 tablespoons cream. Cut the bacon into small 
pieces (about one-half inch square) . Cook in the blazer over the open fire until 
brown, but not well done. If the bacon is very fat, pour off some of the excess 
fat, beat the eggs and cream together, pour over the bacon, and cook to the 
proper consistency. Serve on warm Triscuit. 

Scrambled Eggs with Ham on Triscuit 

Four squares of butter, 6 eggs, 3 tablespoons of cream, ^ cup boiled ham 
minced. Scramble the eggs as previously directed. When cooked, add the 
minced ham, season and serve on warm buttered Triscuit. 

Scrambled Eggs with Olives on Triscuit 

Proceed as directed in the preceding recipe but substitute olives for the ham, 
and serve on warm buttered Triscuit. 

65 



Scrambled Eggs with Chipped Beef on Triscuit 

One cup dried beef, 3 squares butter, 6 eggs, 2 tablespoons cream, white 
pepper and salt. Put the chipped beef in the blazer over the open fire with just 
enough water to cover it. When it comes to a boil drain off the water and add the 
butter. When hot again, add the eggs and cream beaten together, salt and pepper 
to taste. Serve on warm buttered Triscuit. 



Cheese with Scrambled Eggs on Triscuit 

One-half dozen eggs, }i cup of milk or cream, 4 squares butter, j4 cup grated 
cheese, salt and white pepper. Beat the eggs, place the blazer directly over the 
flame, with the butter in it. When the butter is melted (do not let it color), pour 
in the eggs to which you have added the cream, salt and pepper, stir slowly. Just 
before the eggs come to the proper consistency, sprinkle in the cheese. Immedi- 
ately place the hot-water pan under the blazer, stirring as before until done. Serve 
on warm Triscuit. 

Eggs 'a la Creole on Triscuit 

One quart can of tomatoes, X cup ham minced, 3 squares of butter, X teaspoon 
of crushed whole pepper, X clove of garlic, crushed, 1 teaspoon of minced onion, 
salt, 6 eggs. Melt the butter in the blazer, add the onion, ham, pepper, garlic, 
fry slowly about ten minutes, add the tomatoes, cook until reduced to three half- 
pints. Salt to taste, mash through a coarse cloth, put the puree in the blazer over 
the hot-water pan, when hot break the eggs in a side dish, drop them in the tomato 
puree, one at a time, cook with the cover on. Serve on warm Triscuit. with some 
of the sauce poured over. 

Eggs Creamed with Cheese on Triscuit 

Two level tablespoons butter, 2 level tablespoons flour, 1)4 cups milk, }i cup 
grated cheese, measured lightly, 4 hard-cooked eggs sliced, salt and paprica to 
taste. Melt butter, and when bubbling, add flour, stir until smooth; then add 
milk gradually until thickened. Add grated cheese, and when melted, add eggs. 
Heat thoroughly and season. Serve on warm Triscuit. 

Creamed Vegetables, Meats, etc., on Triscuit 

To make cream dishes of meats, shellfish, vegetables, etc., simply prepare the 
white sauce in the usual manner as previously directed. If lobster or shellfish are 

66 




SHREDDED WHEAT WITH STRAWBERRIES AND CREAM 




SHREDDED WHEAT WITH PEACHES AND CREAM 




SHREDDED WHEAT WITH BAKED APPLE AND CREAM 




SHREDDED WHEAT WITH CREAMED OYSTERS.MEATS OR VEGETABLES 



used, it must be cooked and cut into slices or diced. If fish, such as halibut, cod 
or salmon, it should be flaked ; oysters or clams scalded until shrivelled (two or 
three minutes), and drained; cold meats should be diced. Add to sauce, season, 
and serve on warm Triscuit. 



Creamed Mushrooms on Triscuit 

One cup cream sauce, 1 cup button mushrooms (canned), 2 squares butter. 
Drain the mushrooms, cook them two minutes in the butter over the hot-water 
pan, add the cream sauce, and a teaspoon of chopped parsley. Serve on warm 
Triscuit. 



Fish Warm-Overs on Triscuit 

Any variety of fish of a flakey nature may be used for warm-overs. In the 
blazer, melt 6 squares butter, put in 1>2 cups of the cold flaked fish, sprinkle 
lightly with the paprica and salt, add a teaspoon of onion juice, and 1 cup rich 
tomato sauce. Serve on warm buttered Triscuit. 



Beef Hash on Triscuit 

Melt 4 squares of butter in the blazer, add 1 cup of chopped cold roast or 
boiled beef, 1 cup chopped potatoes, moisten with chicken, beef or veal broth or 
milk, season to taste, and serve on buttered Triscuit. Sprinkle over all finely 
minced chives or green onions. Corned beef, chicken, turkey, or any other kind 
of meat may be used instead of beef. Serve on warm Triscuit. 



Chocolate Dipped Triscuit 

Cut the Triscuit in sections crosswise, in four or more pieces. Melt prepared 
chocolate coating or liquor. Dip the section of Triscuit as you would any confec- 
tion. Care must be exercised that the chocolate coating is not over-heated and 
must always be melted in a double boiler or pan. 

Triscuit Confections 

Dip sections of Triscuit in melted candy cream (fondant) , flavored and col- 
ored to suit the taste and fancy. Dry on a sieve or lightly-oiled paper. 



67 



Housekeeper's Memoranda 

Notes on Special Favorite Recipes 



Housekeeper's Memoranda 

Notes on Special Favorite Recipes 



69 



Housekeeper's Memoranda 

Notes on Special Favorite Recipes 



70 



Housekeeper's Memoranda 

Notes on Special Favorite Recipes 



71 



Index to Recipes 



PAGE 

Apple Charlotte with Shredded Wheat 56 

Apples, Jellied, in Shredded Wheat Biscuit Cups 57 

Apple Sauce with Shredded Wheat Biscuit 56 

Apple Shredded Wheat Pie 56 

Asparagus Shredded Wheat Patties 54 

Baked Apple with Shredded Wheat Biscuit 52 

Bananas with Shredded Wheat Biscuit 55 

Beef Hash on Triscuit 67 

Charlotte Russe with Shredded Wheat 58 

Cheese with Scrambled Eggs on Triscuit 66 

Cheese Rarebit on Triscuit 62 

Chicken Shredded Wheat Patties 52 

Chicken Shredded Wheat Pie 51 

Chipped Beef with Scrambled Eggs on Triscuit 66 

Chocolate Dipped Triscuit 67 

Clams a la Newburg on Triscuit 65 

Clams, Hashed, with Triscuit 65 

Clam Shredded Wheat Patties 53 

Clams, Stewed, on Triscuit 64 

Confections made with Triscuit 67 

Crabs, Deviled, on Triscuit 62 

Crab Meat, a la Newburg on Triscuit 62 

Creamed Dried Beef on Shredded Wheat Biscuit 53 

Creamed Eggs on Shredded Wheat Biscuit 49 

Creamed Mushrooms on Triscuit 67 

Creamed Peas in Shredded Wheat Biscuit Baskets 53 

Creamed Toast, Shredded Wheat 50 

Creamed Vegetables on Triscuit 66 

Deviled Crabs on Triscuit 62 

Deviled Oysters on Triscuit 63 

Deviled Sauce for Triscuit Cookery ... 61 

Dried Beef, Creamed, on Shredded Wheat Biscuit 53 

Eggs, a la Creole on Triscuit 66 

Eggs, Creamed, with Cheese on Triscuit 66 

Eggs, Creamed, on Shredded Wheat Biscuit 49 

Eggs, Poached, on Shredded Wheat Biscuit 49 

Eggs. Scrambled, on Shredded Wheat Biscuit 49 

Eggs, Scrambled, on Triscuit 65 

Eggs, Scrambled, with Bacon on Triscuit 65 

Eggs, Scrambled, with Cheese on Triscuit 66 

Eggs, Scrambled, with Chipped Beef on Triscuit 66 

Eggs, Scrambled, with Ham on Triscuit 65 

Eggs, Scrambled, with Olives on Triscuit 65 

Eggs, Scrambled, with Oysters on Triscuit 64 

Eggs, Shirred, in Shredded Wheat Biscuit Baskets 49 

Fish Balls with Shredded Wheat 50 

Fish Chops with Shredded Wheat 50 

• 72 



Index to Recipes^ — (Continued) 



Fish Warm-Overs on Triscuit 67 

Fried Fish or Meat with Shredded Wheat 51 

Fricasseed Chicken with Shredded Wheat Biscuit 52 

Fricasseed Oyster Crabs on Triscuit 64 

Fruit Pudding, Steamed, with Shredded Wheat 57 

Fruit Sandwich of Shredded Wheat Biscuit 58 

Fudge made with Shredded Wheat Biscuit 59 

Gruel, Shredded Wheat, for Infants and Invalids 50 

Hashed Beef on Triscuit 67 

Ice Cream made with Shredded Wheat 58 

Jellied Apples in Shredded Wheat Biscuit Cups 57 

Lobster a la Newburg on Triscuit (No. 1 and No. 2) 61 

Lobster in Butter on Triscuit 61 

Meats, etc.. Creamed on Triscuit 66 

Meat Shredded Wheat Pie 51 

Mushrooms, Creamed, on Triscuit 67 

Mushrooms, in Shredded Wheat Biscuit Baskets 54 

Oysters, a la Creole on Triscuit 64 

Oysters, a la Newburg on Triscuit 63 

Oyster Crabs Fricasseed on Triscuit 64 

Oysters, Deviled, on Triscuit 63 

Oysters, Fricasseed, on Triscuit 63 

Oyster Kromeskies, on Triscuit 63 

Oysters, Plain, on Triscuit 63 

Oysters with Scrambled Eggs on Triscuit 64 

Oyster Shredded Wheat Patties 53 

Oyster Shredded Wheat Pie 51 

Oysters Stewed in Milk with Triscuit 64 

Pancakes, Shredded Wheat Substitute for 50 

Peaches in Shredded Wheat Biscuit Baskets 52 

Peach Shredded Wheat Shortcake 55 

Peas, Creamed in Shredded Wheat Biscuit Baskets 53 

Pineapple in Shredded Wheat Biscuit Baskets 55 

Prune Shredded Wheat Pie 57 

Prunes, Stewed, with Shredded Wheat Biscuit 56 

Rarebit. Cheese, on Triscuit (No. 1, No. 2 and No. 3) 62 

Sauce, Deviled, for Triscuit Cookery 61 

Sauce, White, for Triscuit Cookery 60 

Scrambled Eggs on Triscuit 65 

Scrambled Eggs, with Chipped Beef on Triscuit 66 

Shortcake, Peach, with Shredded Wheat Biscuit 55 

Shortcake, Strawberry, with Shredded Wheat Biscuit 54 

Shredded Wheat Apple Charlotte 56 

Shredded Wheat Apple Pie 56 

Shredded Wheat Asparagus Patties 54 

Shredded Wheat Biscuit for Breakfast 49 

Shredded Wheat Biscuit with Apple Sauce 56 

Shredded Wheat Biscuit with Bananas 55 

73 



Index to Recipes — (Continued) 



Shredded Wheat Biscuit with Baked Apple 52 

Shredded Wheat Biscuit with Chicken Fricassee 52 

Shredded Wheat Biscuit with Cream Dried Beef 53 

Shredded Wheat Biscuit Basket with Creamed Peas 53 

Shredded Wheat Biscuit Cups with Jellied Apples 57 

Shredded Wheat Biscuit Dainties 54 

Shredded Wheat Biscuit Fruit Sandwich 58 

Shredded Wheat Biscuit Gruel for Infants and Invalids 50 

Shredded Wheat Biscuit with Peaches 52 

Shredded Wheat Biscuit Baskets with Mushrooms 54 

Shredded Wheat Biscuit Baskets with Pineapple 55 

Shredded Wheat Biscuit with Stewed Prunes 56 

Shredded Wheat Biscuit with Strawberries 51 

Shredded Wheat Charlotte Russe 58 

Shredded Wheat Chicken Patties 52 

Shredded Wheat Chicken Pie 51 

Shredded Wheat Clam Patties 53 

Shredded Wheat Cream Toast 50 

Shredded Wheat Fish Balls 50 

Shredded Wheat Fish Chops 50 

Shredded Wheat Fudge 59 

Shredded Wheat Ice Cream 58 

Shredded Wheat Meat Pie 51 

Shredded Wheat Oyster Patties 53 

Shredded Wheat Oyster Pie 51 

Shredded Wheat Prune Pie 57 

Shredded Wheat Peach Shortcake 55 

Shredded Wheat Steamed Fruit Pudding 57 

Shredded Wheat Strawberry Shortcake 54 

Shredded Wheat Stuffing for Roast Turkey 51 

Stewed Oysters in Milk with Triscuit 64 

Stewed Prunes with Shredded Wheat 56 

Strawberries in Shredded Wheat Biscuit Baskets 51 

Strawberry Shredded Wheat Shortcake 54 

Stuffing, Shredded Wheat, for Turkey, Chicken, Duck, etc 51 

Triscuit, with Beef Hash 67 

Triscuit, with Butter, Cheese or Marmalade 60 

Triscuit, Chocolate Dipped 67 

Triscuit Confections 67 

Triscuit, with Crab Meat a la Newburg 62 

Triscuit, with Creamed Eggs and Cheese 66 

Triscuit, with Creamed Meats, etc 66 

Triscuit, with Creamed Mushrooms 67 

Triscuit, with Creamed Vegetables 66 

Triscuit, with Fish Warm-Overs 67 

Triscuit, with Lobster a la Newburg (No. 1 and No. 2) 61 

Triscuit, with Oysters Stewed in Milk 64 

Triscuit, with Plain Oysters 63 

Triscuit, with Scrambled Eggs 65 

Triscuit, with Welsh Rarebit (No. 1, No. 2 and No. 3) 62 

White Sauce for Triscuit Cookery 60 

Welsh Rarebit on Triscuit (No. 1, No. 2 and No. 3) 62 

74 



dfin tioUkommenc0 Haliruncjemittel fiir 
iefunDe mh Iranke. 



granger ^ex^en, gefauBcrt, in Pampf geRoc^t, 
gerfafcrt, un6 ge6acfecn. 



ZHotto ber ^abrtf: 
„Die du^ere Heinltdjfett tft ber tnnern Untcrpfanb." 

3ur ric^tigcn ®rnal^rung bc§ 2Kcnfd^en ift cm gflal^rung§mittel nottcenbig, baSbie 
notigen etoffe gum gefunben 2lufbau bon 2«u§!eln, ^noc^en unb be§ ©el^irnS entl^alt 
unb folc^eS ift nur bann h?irflic^ na^r^aft, trcnn e§ biefe ©toffe in b em 5Serpltniffc 
befi|t, trie fie in bem gefunben ^or^er bor^anben finb. 2)ie 3Kutter 5latur ^at fur ein 
f oI(^e§ gia^rungSmittel gef orgt unb ber 3Jlenfc^^eit ben SBeijen : „ben ©tab beS 2e6en§" 
an ben fie fic^ fd^on 4000 ^a^re gele^nt, gegeben. 

©ag 2Seigenforn ent^alt atte ©toffe be§ menfd^Uci^en 5^or^er§ in faft gletd^em SBer-- 
^altni§ iu bemfelben. e§ befi^t me^r ^'d^xto^xt al§ SnaiSforn, §afer ober ©erfte, unb 
ift au^, hjenn ric^tig gubereitet, berbaulid^er. 

^raftifd^e ©rfa^rung, fohjie bie SBiffenfd^aft l^atten fc|on Icingft beiDiefen, baB baB 
3Seijen!orn ein in be§ 2Cortp§ boUfter Sebeutung boUfommeneS 9flal^rung§mittet ift. 
® amit ibar aber bie ^rage no^ nic^t geloft, tbie ba§ SBeijenf orn gubereitet tberben f oUte, 
f baB aUe in i^m bor^anbenen !Ra^rftoffe mit 2eic^tigfeit bon bem gjlagen beS 2Jlenf c^en 
aufgenommen unb in gefunbeS 33Iut umgeiuanbelt tberbcn fbnnten. 2)ie Sefnebtgung 
bon ^aufenben bon ^onfumenten unb bie 2lttefte bon Slergten unb ©ac^!unbigen ^aben 
un§ Ubeiieugt,baB h)ir in bem gerfaferten ©angmeijen (Shredded Whole Wheat) bem 
^ublifum ein 3fla^runggmittel bieten fonnen, ba§ nic^t nur ben gid^rtbert be8 gangen 
aSeijenS ent^cilt, fonbern auc^ ^oc^ft berbauUd^ ift: mit einem 2Sort „ein boUfommeneS 
Slal^runggmittel." 

76 



Sei ber ^erftcHung be§ Shredded Wheat toirb ber SBcigen guerft gcfaubert unb 
barauf 35 3)iinuten in einem 2)ampf!effel mid} geJod^t; t)on ba gelangt er in eine 3Jlas 
ferine, too er in bunne jpinnengetoebartige, ^orofe ^aben jerfafert toirb, bic bann in 
fleine SBrotc^en geformt unb gebacfen toerben. 

^ie !nug^erigc ©igenfc^aft ber SBrotd^en erforbet ein gute§ ^auen, bie erfte Sebings 
ung einer ric^tigen SSerbauung. S)a bie ^afern ^oro§ finb, toerben fie leid^t bon bem 
©^eic^el unb ben anbern 33erbauung§jdften burc^brungen unb fo fiir ben fd^hjad^Iid^s 
ften 3Kagen berbaulic^. 

S)ie SBrbtd^en (Biscuits) l^aben fid^ bcreitS auf bem jjru^ftiicftifc^e ben ®l^ren^Ia| 
ertoorben unb fd^merfen gteic^ !dftlicl^, ob mit l^eifeer ober falter Wxlci} ober mit ©al^ne 
genoffen. ^n SSerbinbung mit frijc^em ober eingemac^ten ^ritd^ten, mit in 3Kilc^fauce 
gefod^tem t^Ieifc^ ober ©emiifen, !onnen befonberg fd^mad^afte unb jutraglid^e ©peifen 
angertc^tet toerben. 

®a§ Triscuit ober SBeijen^Id^cben Uertritt ben (Sradfer, unb ift, geroftet unb mit 
S3utter, ^afe ober 9KarmeIabe jerbiert, ein auSgegeid^neter ®rfa^ fiir geroftete Srots 
f c^nitte. 2:ri§cuit ift ba§ geeignetfte ^ila^rungSmittel be§ mobernen §au§^alt§, unb bet 
picnics unb 2lu§pgen, auc^ auf 3fleifen gu SSaffer unb gu Sanb, unentbe^rlid^. 

2)ag Shredded Wheat Biscuit unb Triscuit toerben in einer ^abri! l^ergefteUt, 
bie an 3fieinlic^!eit unb l^^gienifc^er ©inrid^tung ein 3Jlufter ift. Unfere ^atxif liegt 
im ©entrum be§ g^efibenjbiftrifteS bon ^^liagara ^aU^, ber fid^, fern t)om 9^aud^ unb 
<Sd^mu| ber gabrifen unb (gifenba^nen, ben (Stromfd^neUen be§ SiJiagara cntlang er« 
ftredCt, unb ift eine (3e^en§njiirbig!eit ber ©tabt. 100,000 Sefud^ern h)irb bort ja^rlic^ 
ber SCSerbegang t)om 2Seijenforn jum ^Brotc^en bor 3lugen gefii^rt. 

®a§ Shredded Wheat Biscuit ^atfid^ nic^t nur hzn (g^ren^Ia^ am {^riii^ftitdftifc^e 
erobert, fonbern e§ finbet auc| bei ber 3ubereitung bon bielen lerferen unb irtol^Ifd^medens 
ben ©eric^ten SSertoertung. 

©ie 9lece^te fiir einige ber einfac^ercn ©crid^te, bie in biefem 5lod^biic^Iein abgebiU 
bet finb, finb im ^olgenben gegeben. 



Xiurc^toarme ba§ S8i§cuit im Ofen, big e8 toieber rec^t !nufj3erig ift, lege eS in eine 
©c^ale ober ©d^iiffeld^en unb giefee l^ei^e 3Jlilc^ iiber. ©e^e it^a§> fufee Baf)m ju, 
©atj unb 3uc!er nad^ ©efc^madE. 3lnftatt l^ei^er !ann auiS) falte SKild^ tjertoenbet 
toerben. 

76 



Slcinige bie (grbbeercn iuic geiuol^nlicl^. 2)rucfe mit einem ^^eeloffel eine langtid^e 
Oeffnung oben in ba§ 33i§cuit unb l^o^Ie baSfelbc au§. jo ba^ nur nod^ eine 6c^ale 
l&Icibt. ^urd^tuarme biefe SiScuitfd^ale im Dfen, fitUe fie mit ©rbbeeren unb ferbiere 
mit aJlild^ ober ©a^ne ; 3"^^^^^ ^^^ ©efc^macf . ^imbeeren nnb SBrombeeren twerben 
auf biefelbe SSeije jerbiert. 

©d^ale unb fd^neibe bie ^firfid^e n)ie geirol^nlid^. 3Kac^e ein SiScuits^orbd^en 
h)ic oben unb burd^tudrme furj bor ©ebraud^. ^iille mit ^firfid^jc^eibc^en unb fer^ 
biere mit 3Jli(c^ ober (Sa^ne ; ^ud^v nad& ©efd^madE. 3luf biefe SBeife fonnen auc^ 
SSananen, '^nana^ (pineapple) unb anbere frifd^e, gefoc^te ober eingemac^te ^riid^te 
ferbiert toerben. 

^cbadcn^ Ticpfci mit ,,Sffvcbbcb TOl^cai.*' 

©urd^itjarme bag 23i§cuit im Dfen. Sege gebadEenen Sl^fet unb S8i§cuit in eine 
©d^itffel h)ic auf 2lbbilbung unb gie^e ^ild^ ober ©al^ne iiber; ^udtv nad^ ©efd^marf. 
Dhiv man mad^e ein S8i§cuit*^orbc^en hjie oben, ne^me bie §aut bom gebadfenen Sl^fel 
ah, lege il^n in bie Deffnung im 33i§cuit unb ferbiere mit SSJiilc^ ober ©al^ne ; 3ud^er 
nad^ ©efd^madE. 

Uitfiertt/ ^eif(^ 9bw <9emfife in ntilc^fdttcc mit „SffVctb^b Wffiat 

3i5cwit/' 

aJlad^e baS 33ilcuits^orbd^en toie oben, burc^mcirme e§ im Dfen unb fiiKe mit in 
ajlitc^fauce jubereiteten 2luftern, ^^leifd^ ober ©emiife. Jieje^te fur bie le^teren finb in 
biefem ^od^biid^lein ju finben. 



Criscttit — „tbe Sbredded mm tmV* 

ma ^wttct?/ Kafc ofecr marmc!a^e. 

^urc^marme ba§ XriScuit, bi§ e§ toieber rec^t fnuS^jerig ift unb belege eS mit 
Sutter, ^afe ober ^3«armetabe, n)ie gemo^nlic^e SBrotfc^nitte. 2:ri§cuit ift befonberS 
fc^madE^aft al§ Seilage mit ©^iegeleiern, Siit^reiern, welsh rarebit, Rummer d la 
Newburg, unb !ann uber^au^jt beim @abelfrii^ftiid£ unb bei atten ** chafing-dish" 
©erid^ten gliidflid^ beriuertet hJerben. 

77 



LA NOURRITURE POUR LA SANTE 



Et Pour la Force ''Le Ble Naturel/^ Nettoye, Cuitala Vapeur, 
File et cuit au-four dans I'Usine la plus Elegante, Man- 
ufacture d' Alimentation la plus Hygienique 
du Monde Entier 

L'experience humaine combinee a la science dietetique ont prouve que le ble au 
natural est I'alimentation la plus parfaite donnee au genre humain par cela meme, 
la question est soulevee : " Comment devons nous preparer ce Ble naturel afin que 
ses qualitees puissent etre consommees, et a se transformer en Tissus Salutaires " Os 
et Cerveaux ? " 

Experimentations de bien des centaines-de-Mille Personnes combinees aux Tem- 
oignages de Medecins et d' Experts scientifiques au regime dietetic et alimentaire ont 
prouves que dans le Ble naturel, file nous avons une alimentation qui contient tous 
les elements nutritifs que renferme le Ble entier et prepare dans sa forme la plus di- 
gestire et c'est pour cette raison qu'elle est 1 'Alimentation la plus saine, la plus 
naturelle, et la plus parfaite ! 

Pour la preparation du "Ble file" on precede dabord a le nettoyer bien propre- 
ment, puis on le cuit a la Vapeur, de la il passe a travers des Machines qui effiil- 
ochent ces graines cuites en " cordons minces," "membraneuses et poreuses"; apres 
5ela ces "Cordons" au Ficelles de Bles, sont dresses en formes de Biscuits et cuites 
au four, 

Le croquant, de ces files de Ble forcent a la mastication obligatoire et complete 
et qui par cet effet devient la premiere procedure a la digestion. 

Etant tres poreuses ces "ficelles de ble" sont fayilement et promptement pene- 
trees par la salive, et d'autres fluides digestifs, et par fela meme I'Estomac le plus 
delicat et le plus recalcitrand les refoit et les digere aisement et librement. 

Lc Biscuit est le "dejeuner au cereale" par Excellence et universel, il est deli- 
cieux soit avec du lait, ou de la creme, et beaucoup de Mets sain et de bon gout en 
sont confectionnes, soit avec des fruits de toutes especes, soit frais, cuits, au en con- 
serves, ou bien avec de Viandes au de Legumes a la Creme. 

"Le Triscuit" (au ble file) et qui substitue le "Diablotin" ou "craker a la 
farine au froment," et lorsqu'il est employe comme "Pain grille" (toast) il rem- 
place ce dernier soit comme Tartine au beurre, au fromage, marmelade, au aux 
Confitures. 

78 



C'est en meme temps un met favorit pour les Habitants de Maison d'Etage 
("Flat Houses") au de Chambres garnies, pour des parties en Campagne en Cam- 
pagne en Campement, pour des fetes Champetres, pour les Excursions sur Terre et 
sur Mer. 

Les Biscuits et Triscuits au "Ble file" sont fabriques dans I'Etablissement ali- 
mentaire le plus salubre, le nlus elegant et le plus "hygienique" et "unique" au 
Monde entier. Cette Manufacture colossale et grandiose est un des points princi- 
paux et une des "places d'Exposition" des Chuttes du Niagara le mieux situe dans 
la region et au Centre des Residences de families privees, faissant face au Courrants 
des fameux Rapides, de la Riviere du Niagara, bien eloignee de la fumee et de la 
poussiere des manufactures de tout genres et des Chemins-de-fer. Pres de 100,000 
Personnes passent annuelement dans cet Etablissement pour le visiter etinspecter les 
Procedes a effilocher le Ble Naturel. 

Nous donnons ci-dessous une partie de Recettes pour fairesdes Mets simples, et 
qui se Trouvent toutes illustrees et en Couleurs dans ce livre. 



RECETTES 

BISCUIT "SHREDDED WHEAT," "AU LAIT," AU A 
"LA CREME" 

Chauffez bien le Biscuit au four pour lui rendre sa qualite croustillante ; plafez 
le dans une sous-Coupe, au dans un Bol, et versez du lait Chand par dessus, et en 
meme temps un peu de creme sur la surface du Biscuit, une pincee de sel, au 
sucrez le selon votre gout— si I'on prefere, le lait chand peut etre remplace par du 
Lait froid. 

PRAISES EN CORBEILLE AU "SHREDDED WHEAT" 

Preparez des Praises comme a 1' ordinaire, incissez une entaille oblongue dans 
le dessus du Biscuit a V aide d' une cuilliere a The enlevez les filaments interieurs 
du Pannier ou de la Croustade ; Chauffez au Four ce "Pannier en Biscuit," rem- 
plissez le avec les Praises dans leur Jus, et servez, soit arec au Lait, au de la Creme 
sucrez a votre gout. Les Framboises, les Mures peuvent etre employes de cette 
meme maniere. 

79 



PANNIER AUX PECHES AU BLE FILE 

Epluchez et coupez les Peches comme pour les servir ordinairement ; preparez 
en meme temps les Panniers au Biscuit de Ble, comme il a ete decrit ci-dessus, et 
chauffez les bien au Four un moment avant de les servir, emplissez les avec vos Pe- 
ches decoupees et avec leur Jus ; servec les soit arec du Lait, ou avec de la creme 
sucree d'apres votre Gout. 

Les Bananes, I'Ananas, et autres Fruits decoupes soit frais, en Compote, ou en 
Conserves peuvent etre employes de la meme maneire arec les Biscuits au Ble File. 

POMMES D'ARBRE CUITES AU FOUR AU 
"SHREDDED WHEAT" 

Chauffez au Four votre Biscuit pour lui rendre son Croquant ; placez la Pomme 
d'Arbre cuite, dans le Biscuit comme il est demontre dans notre Illustration, ver- 
sant du Lait au de la creme sur les deux et sucrez a votre convenance. Ou bien 
faites un Pannier a Biscuit comme il est dit plus haut, enlevez la Croute superfici- 
elle du dessus et placez dans cette cavite du Biscuit la Pomme Cuite, et en versant 
du lait, au de la creme par dessus et finissant par sucrer d'apres votre gout. 

HUITES A LA CREME, VOLAILLE, VIANDES OU 

LEGUMES A LA CREME AUX BISCUIT FILE 

Faites un Pannier de Biscuit comme il est enseigne plus haut, et apres I'avoir 
Chauffe au Four pour lui rendre son Croquant, emplissez le avec une Garniture d' 
Huitres a la Creme, au avec de la Volaille emincee et a la creme, au toute autre 
Viande, ou Legumes prepares de meme comme il est indique dans ce Livre. 

TRISCUIT, LE PAIN GRILLE AU BLE FILE, AU BEURRE, 

AU FROMAGE, A LA CONFITURE, AU A LA MARMELADE 

"Chauffez bien le Triscuit au four, pour lui rendre son Croustillant naturel, 
usez le comme un Gateau patissier" (Wafer), ou en place de Pain grille, etale, 
soit avec du Beurre frais, du Fromage, au des Confitures, au de la Marmelade 
quelconque, ils peuvent de meme etre servis avec de Rafraichissements. 

Le Triscuit peu aussi servir de base a bien des Mets et de friandises, tels que : 
Oeufs "poches," Brouilles, farfis" sur Crouton, dememe aussi pour la croute 
au fromage, Homard a la Newburg, et principalement paur toutes sortes de Combi- 
naisons a etre servis au Rechaud ("Chafing Dish"). 

80 



Shredded Sermons 

Pithy Pointers About "The World's Standard Cereal 

Food" for Those Who Are Too Busy to 

Read Books on Dietetics 

Shredded Wheat is the whole wheat, cleaned, steam-cooked, 
drawn into fine porous shreds and baked. 

These porous shreds are quickly penetrated by the digestive 
fluids and hence are readily assimilated. The crispness of the 
shreds also induces thorough mastication and insalivation, which 
is the first process in digestion. 

These shreds contain all the elements for the complete nour- 
ishment of the perfect human body— for the making of healthy 
tissue, sound teeth, strong bones, good brain. 

Shredded Wheat contains no yeast, baking powder, fats or 
chemicals. It is not "flavored" or "treated" or " compounded" 
with anything. Just pure, clean, whole wheat, steam-cooked, 
shredded and baked. 

Shredded Wheat is not a " pre-digested " food. It is a ready- 
to-digest food. It strengthens the stomach by making it do its work. 

It promotes " bowel exercise " and keeps the intestinal tract 
in a healthy condition. 

You can grind up any old thing and call it a " breakfast food," 
but you can't make Shredded Whole Wheat that way ; only perfect 
whole grains of wheat are used. 

You can do things with Shredded Wheat you cannot do with 
other cereal foods because it is the only "breakfast food" made 
in Biscuit form. It is delicious with fresh or preserved fruits, or 
creamed meats, or creamed vegetables. 

Doctors and dietetic authorities are agreed that all cereals 
must be steam -cooked in order to make the starch that is in them 
soluble and digestible. In making Shredded Wheat the whole 
wheat is thoroughly steam-cooked, then shredded and twice baked. 

81 



ii 



Come and See'' 



The Process of Making Shredded Wheat Biscuit and 
Triscuit Is Open to the World. Government 
Inspection Is Good, but Public Inspec- 
tion Is Better —We Invite Both. 

The persistent demand for a law that would protect the people 
from impure and adulterated foods, which led to the enactment 
of the Federal Pure Food Law, has aroused public interest in the 
food question and in the conditions under which the various food 
products are made. Before buying a "breakfast food," or any 
other food, consumers are now asking: "Where, and how is it 
made?" "Is it clean?" "Is it pure?" " Is it nutritious ? " 

To all of these questions the manufacturers of Shredded 
Wheat answer, *' Come and See.'* 

Every detail in the manufacture of Shredded Wheat products 
is open to public inspection all the year 'round. The Company 
invites you to visit its plant at Niagara Falls and furnishes free 
guides to show you through " The Home of Shredded Wheat," 
the finest, cleanest, most hygienic food factory in the world. 
There is no "secret process." No step in the manufacture is 
hidden from view ; no department is concealed. 

How many food factories in this country, or any other coun- 
try, can afford to make this offer? 

But a food might be very clean and pure without being very 
nutritious. A food might be clean and pure without even being 
digestible. Shredded Wheat is not only clean and pure, but it con- 
tains more real nutriment, pound for pound, than beefsteak or eggs. 

It is the shredding process which makes Shredded Wheat the 
most easily digested and hence the most nutritious of all cereal 
foods. The process is unique. If you could see this process from 
the raw wheat to the finished product you would never eat any 
other cereal food. " Came and See. " 

82 



VIEWS IN AND ABOUT 
'THE HOME OF SHREDDED WHEAT' 




WEST LAWN 



RECEPTION ROOM 




GIRLS DINING ROOM 



ONE OF THE TWENTY-TWO WASH ROOMS 





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AUDITORIUM 



VIEW FROM ROOF 



APR £6 1910 INTERIOR VIEWS OF 

'^^ "THE HOME OF SHREDDED WHEAT' 




COOKING ROOM 



DRYING ROOM 




BAKING OVENS 



PACKING TABLES 



One copy del. to Cat. Div. 



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